Asparagus, Swiss Chard, Peas, And Taleggio Tart

Asparagus, Swiss Chard, 

Peas, and Taleggio Tart

Ingredients:
11 oz. butter puff pastry
1 egg, beaten
7 ounces Swiss Chard, stalks, and leaves separated
7 ounces taleggio cheese, rind removed and sliced
1/2 cup green peas
1 pound Asparagus, woody ends removed
Sauce:
1 bunch flat-leaf parsley, finely chopped
2 garlic cloves, crushed
5 tablespoons extra virgin olive oil
3 tablespoons grated Parmigiano Reggiano

Directions:

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.  Place a large pot of water on the stove to boil.

Unroll the puff pastry and roll it a little wider and lay it on the baking sheet.  (*Shortcut,  Roll out the pastry on the parchment paper and fit the parchment paper on the baking sheet.)  With a sharp knife SCORE, (not cut through) the edge of the pastry sheet about 1 inch from the edge.  Prick the central area with a fork.  Glaze the border with the beaten egg.  Bake in the oven 15 to 20 minutes, until golden and almost cooked.

Meanwhile, put the stalks of Swiss Chard in the pot of boiling salted water and simmer for 1 minute, add the leaves and cook for 30 seconds more until barely cooked and drain.  Refresh in cold water and drain again.  Place on a fresh tea towel and press to remove any excess water.  

Remove pastry from oven and flatten the center of the pastry with the back of a spoon.  Layer the chard, taleggio, peas, and asparagus over the center.  Sprinkle over 1 tablespoon water then bake for 20 to 25 minutes until the tart is golden and crisp.

Combine the parsley, garlic, olive oil, and the Parmigiano Cheese.  Remove the tart from the oven and spoon over the thick parsley oil before serving.