Mushroom and Chard Tart

Recipe by: Leslie Brenner

This rustic savory tart is so easy and quick to put together that it has no right to be this delicious. The secret is frozen puff pastry made with butter. Inspired by one my friend Alison made on the fly, the tart is free-form, forgiving and endlessly riffable. Use spinach or kale instead of chard, feta instead of goat cheese, shallots instead of onion; add some sliced roasted peppers or fresh or sun-dried tomatoes – your imagination is the limit. Use any kind of fresh mushrooms – crimini, button, oyster, beech, maitake (hen of the woods), shiitake, chanterelle – or a combination. Lately I've been buying 8-ounce boxes of a nice assortment. Pull apart clumpy mushrooms such as maitake or enoki, slice or quarter chunky mushrooms like crimini or button; slice larger ones such as king oyster.

Dufour Classic Puff Pastry, available at well stocked supermarkets, works well for this recipe. Trader Joe's a…