Gourmet Galley: Perfecting puff pastry: Top with Parmesan, Swiss chard _lowres

Advocate staff photo by TRAVIS SPRADLING -- Puff Pastry and Swiss Chard makes a fun bread course or appetizer.


Puff Pastry and Swiss Chard

Makes 6 pieces. Recipe is by Corinne Cook.

1 sheet from (17.3-oz.) package Pepperidge Farm Puff Pastry Sheets or your favorite brand, thawed


Olive oil

4 to 6 leaves of baby Swiss chard, rainbow chard, mustard greens or turnip greens, blanched in boiling water for 1 minutes and drained on paper towels

Salt and freshly ground black pepper

Parmesan cheese

1. Heat oven to 400 F. Set out a large baking sheet.

2. Sprinkle flour lightly on pastry board and lightly flour both sides of 1 pastry sheet. Place the thawed and floured pastry sheet on baking sheet. (Press folded edges together if they separated when you unfolded the sheet.) Lightly brush top of pastry with olive oil.

3. Arrange blanched green leaves over the top of the pastry without leaves touching each other. Lightly dab olive oil on top of leaves. Sprinkle with salt and pepper to taste. Sprinkle generously with Parmesan cheese.

4. Bake in heated 400 F oven for 18-22 minutes until top is dark golden brown and puffy. Roughly cut into 6 serving pieces.

Note: There are 2 sheets in the package of Pepperidge Farm brand. Each sheet of puff pastry makes about 6 servings. These are several makers of frozen puff pastry sheets. Use your favorite brand.