Rainbow Chard & Gruyere Savoury
(Hors d’oeuvres or light meal)
By: Sonia Lo
CEO of FreshBox Farms
- 1 sheet frozen puff pastry, defrosted
- 4 oz. FreshBox Farms Baby Rainbow Chard
- 3 cloves garlic, finely minced
- ½ cup of cooked bacon, chopped coarsely OR, for a vegetarian alternative, ½ cup of walnuts, chopped coarsely
- 4 oz. of Gruyere (Swiss cheese also works if you can’t find Gruyere) sliced into thin (1/8th of an inch), 2 inch x 1 inch pieces
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
Preheat oven to 400F.
Heat a large frying pan or wok. Add butter and olive oil and heat until the butter is foaming but still pale. Add the chard and toss until it wilts, then add the bacon (do not add the bacon if you’re making the vegetarian version). Add the minced garlic. Stir fry for a minute or two – just until the garlic is cooked. Be careful to only keep the garlic on the heat for a couple of minutes – it can burn very quickly. Add the salt and taste – add a little more as needed because the chard needs to be able to stand up to the richness of the pastry. It should taste well-seasoned. Turn off the heat and reserve.
Lay the pastry sheet out flat onto a baking sheet. If your baking sheet is not non-stick, then give it a quick spray with some cooking spray or butter it lightly (I don’t like cooking spray so I always give my baking sheet a little butter to keep things from sticking).
Press the pastry sheet flat but don’t roll it – it may be a bit lumpy.
Using a sharp knife, cut in about 2 inches from the edges of the pastry sheet to create 1 inch wide “ribbons.” Do not cut all the way across the pastry sheet. Repeat the same on the other side. You should have a middle section that is whole.
Using a pair of tongs, squeeze the chard and bacon mixture to remove as much moisture as possible and then transfer to a cutting board. Give the mixture a coarse chop.
Take the chopped chard mixture and mound it evenly in the center of the pastry sheet. Layer on the cheese slices.
Starting from one end of the rectangle, fold over the pastry to form a sealed edge. Then overlap the cut edges to make a “braided” look, pinching the cut ribbons together over the cheese and chard. Seal the other end. If you wish, you can egg wash the top but I generally don’t.
Bake in the preheated 400F oven for 25 minutes or until the pastry has puffed up and is golden brown.
Serve in slices for an hors d’oeuvre or cut into a larger piece and serve with a lightly dressed salad for a light meal.
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