Swiss Chard, Leek and Potato Tartlets

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If you’ve been following me for a while you may, or may not have noticed that I took quite a long break from blogging and then did a little re-branding and created this new blog. My food blogging journey started years ago as a way for me to keep track of my favorite recipes and then it turned into a way for me to share my recipes with friends and family. Then it took on a life of it’s own and it became less of a hobby and more of a stressor and almost an addiction. I was constantly checking Instagram to see how many likes my pictures were getting. And legit feeling bad if I didn’t get X amount of likes in the first few hours. Some of you might read this and think I’m crazy, but I guarantee there’s a lot of other people out there who read this and can relate, or read this and thinks it’s normal! I found that my mood was being dictated by the response my posts were getting on social media and I was constantly stressing about posting more frequently and producing the best quality writing and photos.

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I was putting unnecessary stress on myself trying to create and blog a new recipe every day or at least 4-5 times a week. I was spending hours on recipe development and photo sessions and writing and critiquing. And I was starting to feel really drained. Things needed to change. So I took a step back and I took a break from social media. And man, did it feel good! I have been spending more time with our child, my husband, our family and friends. I’ve been trying to spend more time being present.

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For those who know me (probably my husband knows best of all) when I’m passionate about something I throw everything I have into it. I am one of those people who gets an idea and runs with it. Like runs a marathon with it. Not literally, but you get what I mean. When we started the adoption process, I had a one-track mind for 2 years. Find. Our. Baby. When I wanted a new job, I spent hours perfecting my resume and applying for jobs until I got my ideal job offer and accepted. When I was passionate about making jewelry, I made 2,000 pairs of earrings and went to every craft show within 50 miles of my hometown for two summers. However, for me, cooking has always been a constant. It has always been a creative outlet for me and I have always enjoyed it. So to hell with the posts and the likes and the followers! I’m getting back to the basics. Just enjoy cooking.

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Why am I telling you this? Who knows! This blog is kind of like therapy for me and sometimes it just feels good to vent. Does this have anything to do with these adorable tartlets? Nope. Not a thing. But my favorite food blogs are the ones where the bloggers open up about who they are and what makes them tick. Also, like I said, writing is cathartic for me. Just like cooking is. So there’s a piece of my heart and here’s the damn recipe 🙂

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Just kidding, one more thing. Where did all of my old posts go?? Yeah, good question. I’m sure they are out there somewhere in the interwebs but I sure as hell can’t find ’em. After some well intentioned blog migrations, I somehow lost all of my old posts. How did this happen?! Um, pretty much because I cannot wrap my brain around the inner workings of technology and I have no idea what I’m doing. So I’m in the process of trying to recreate some of my old recipes. Give me a shout if there’s one you’re itching for and I’ll see what I can do. I’ve already had multiple requests for my Whiskey Bourbon Meatball recipe — I’m working on it as we speak.

Swiss Chard, Leek and Potato Tartlets

  • Servings: 36 tartlets
  • Print

Ingredients

  • 2 tablespoons butter
  • 2 small leeks, thinly sliced
  • 3 cups chopped Swiss chard leaves
  • 2 sheets puff pastry, thawed
  • 10 oz. fingerling potatoes, sliced into 1/8″ thick pieces
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 2 teaspoons fresh thyme leaves
  • 4 oz. herb and garlic goat cheese
  • 1/2 cup heavy cream
  • Kosher salt
  • fresh cracked pepper
  • 1 egg

Directions

Preheat oven to 425 degrees. Heat butter in a large sauté pan over medium heat. Add leeks and Swiss chard. Cook for 2-3 minutes, stirring occasionally, then set aside.

Cut each sheet of puff pastry along the seams creating 6 long rectangles. Working on a lightly floured surface, roll each rectangle out slightly larger until it’s about 3 x 12 inches. You’re mostly just making the rectangles longer, not much wider. Cut each rectangle into 4 equal size pieces. Score each tartlet about a half inch from the edge creating the crust. Line a baking sheet with parchment paper and transfer pastry squares to the baking sheet, spacing them apart about an inch.

In a medium bowl combine potatoes, olive oil, garlic powder, fresh thyme and large pinch of salt and pepper. In another medium bowl combine goat cheese and heavy cream. Divide goat cheese mixture evenly between the puff pastry squares, spreading it within the scored crust. Then layer potatoes on top of the goat cheese, dividing them evenly between the tarts. I used about 6 slices of potato per tart. Whisk the egg in a small bowl. Brush the crust of each tartlet with the egg wash, then bake for 12 minutes.

Remove tartlets from the oven, divide the leek and Swiss chard evenly between the tarts, placing it on top of the potatoes, and then bake for another 8 minutes, or until the potatoes are fork tender.

Garnish with a sprinkle of fresh thyme and serve warm!

 

 

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