Creamed Swiss Chard Tart

METHOD:

Puff Pastry:
Combine the water, salt, butter, cake flour, and high gluten flour in mixing bowl; mix until elastic. Let rest in cooler and make a butter block by beating the butter, lemon zest, and flour together until smooth.

Roll the dough into a square. Place the butter in middle, and fold over the corners. Roll the dough until ¾-inch thick, and do one single fold. Repeat this process 6 times, placing in the refrigerator between turns.

For the Swiss Chard Filling:
In a large sauté pan, sautée the shallots in oil until translucent; add the swiss chard and cook until wilted. Add the salt, pepper, nutmeg, sugar, and cream and cook until the flavors combine.

To Assemble and Serve:
Preheat oven to 400°F. Roll the Puff Pastry to ¼-inch thick and cut into 3-inch squares. Wet all sides of the pastry with egg wash and place ½-inch strips around border. Bake until golden. Remove from oven, press in the center of the tart, and put ¼ cup kale filling into each tart. Return to oven and reduce heat to 325°F. Bake for 20 minutes.