The art of combining healthy and delicious is rife with issues. This recipe does not seamlessly exude both of those qualities either, however, it's a start, given all the vegetables. I've also found, through experience, that bringing a dish to a potluck or providing something for a party, that can be served warm or room temp and is tasty for vegetarians and carnivores, is a win-win for everyone. This recipe will accomplish that, as it has for me a few times.
This is also a flexible recipe. Store-bought pastry dough can be used, and the cheese can be swapped out for other types, as well as the vegetables. But I would highly recommend keeping the onions and the other umami-boosting ingredients, like dijon and tomato paste.
Here's what you'll need:
1 cup pastry flour
1 cup All Purpose flour
1 stick (8 oz.) salted butter, cold and diced
2/3 cup cold water
2 tbsp. olive oil
1/4 cup grated Parmigiano Reggiano cheese
1/2 cup grated aged cheddar cheese of your choice
1/2 cup grated swiss cheese of your choice
2 tbsp. dijon mustard
1 tbsp. tomato paste
2 cloves garlic, minced
1 medium onion, (red, white or yellow) medium diced
2 cups (approx.; a bit over or under is fine) Portobello or any type of mushroom you prefer, medium diced, or sliced
1 bunch mustard greens or swiss chard (mixing and matching will also work), roughly chopped into about 1-inch pieces (make sure these are as dry as possible after washing)
Salt & pepper to taste
Here's what you'll do:
- Preheat oven to 350 degrees Fahrenheit.
- Add flours to the bowl of a food processor, stand mixer, or bowl.
- Cut in or incorporate the butter into the flour until it looks like course, lumpy sand.
- Slowly add water and process or mix until the dough becomes cohesive. You might not use the entire 2/3 cup of water. If the dough looks a bit too dry, add more water, 1 tbsp. at a time, until cohesive.
- Bring dough together into a ball with your hands, trying to work quickly so the warmth of your hands does not melt the butter.
- Wrap dough in plastic wrap and rest in fridge for 1 hour.
- While the dough is resting, place a medium sauté pan over medium heat.
- Add the olive oil to the pan, let it warm through for about 30 seconds, then add the diced onions to the pan and a pinch of salt.
- Sauté onions for about 3 minutes until translucent. Then add the tomato paste, mushrooms and garlic with another pinch of salt, and sauté until the mushrooms have softened, about 5-8 minutes.
- Then add the greens to the pan, along with another pinch of salt as well as pepper to taste, and sauté until greens are just wilted. If there is extra drippy liquid in the pan, turn the heat to high and let it cook off until reduced, while stirring frequently. Mustard greens, swiss chard and mushrooms can tolerate longer cooking times, so don’t worry about over cooking.
- Turn heat off and carefully give the mixture a taste. Adjust seasoning as needed.
- Scrape the vegetable mixture into a bowl to cool.
- Once the vegetables are cooled and the dough has rested, line a baking sheet with parchment paper and set aside.
- Flour a work surface, and roll out the dough into whatever shape you like; round, oval or rectangle, using dusting flour as needed to prevent sticking. Just make sure it is about ¼ inch thick all around and no need to worry about cracking along the edge. This will be rustic looking and prevents wasted dough.
- Move the rolled out dough onto the parchment lined baking sheet.
- Using the back of a spoon or an offset spatula, spread a thin layer of the mustard all over the rolled out dough, leaving about 2-3 inches of border from the edge.
- Then top evenly with all the cheeses, then the greens and mushrooms.
- Using the 2-3 inches of border as a guide, fold the dough edges over onto some of the toppings, pleating and pressing every few inches for curves or corners, as needed.
- Bake in the oven for 30-35 minutes, turning the pan halfway through. I would recommend checking, using the oven light, after about 20 minutes of total baking time. Add more or less time as needed, watching for the dough to become lightly golden around the edges and the cheese to become bubbly. I prefer toasted cheese, so I may add an extra 5-10 minutes to the total baking time to achieve this.
- Let rest for a few minutes, then slice into wedges and serve with salad or soup or nothing at all.
- This can be served warm or at room temperature.
- Enjoy!
