I attempted to serve this to my husband for dinner, which was not a success because it falls into the category of breakfast for dinner and he does not go for that. There was some confusion about tart vs. torte. Him thinking he was going to get dessert for dinner. So I got the whole tart to myself. I had, it for dinner the evening I made it and breakfast for the next few mornings. Slight overkill, but when something is good, I tend to go through it quickly.
I served it with a light salad of cherry tomatoes, basil, green beans and chickpeas with a splash of balsamic vinegar.
While the tart was very good, I think there are many variations of the recipe that you could try. This has swiss chard and cheddar, but I think spinach and feta might be good as well.
Here is a pic of my creation. Pretty close to the pic from the original recipe above.
Summer Vegetable Tart
1 sheet of puff pastry, thawed
2 Tbs olive oil
1 pound Swiss chard
1 medium onion, finely chopped
1 medium zucchini, chopped
1 tsp chopped thyme leaves
1 tsp chopped rosemary
½ cup tightly packed shredded cheddar cheese
¼ cup plain yogurt
¼ cup milk
salt and pepper to taste
preheat the oven to 375 degrees. Roll out your puff pastry on a lightly floured surface until 2 inches larger in diameter than your tart pan on all sides. Place the pastry over the pan and press into the pan along the bottom and up the sides. Cut off the excess and discard or reserve for another use. Prick the dough on the bottom of the pan with a fork and place in the refrigerator until ready to use.