A Food for All Seasons

Here we are, just before Super Bowl, Fat Tuesday, Mardi Gras, Lent, Easter and…. SPRING!!!!!! It is a time for reflection and celebration, moderation and indulgence, letting go and moving forward. It is a time for substantial hors ‘doeurves, beignets, King’s cake, jelly bellies and beautiful simple seafood. The Spring garden is perfect for blending together all these apparent contradictions. Greens and radishes are abundant now and can be the basis for a simple and cleansing meal or jazzed up to be something more lavish. This is a dish that is equally festive for breakfast or dinner or can even be used as an appetizer for your Super Bowl Party.

Greens and Bacon Tart
6 slices bacon, diced
2 tablespoons butter
1/2 cup chopped onion
1 1/2 to 2 pounds spinach, kale, collards or combo
3 tablespoons sour cream
1 1/2 teaspoons dried dillweed
2 eggs
1/4 pound feta cheese, crumbled
1/2 pound puff pastry dough
2 tablespoons melted butter
Saute bacon until crisp. Drain on paper towels. Melt 2 tablespoons butter in small skillet over medium-high heat. Add onion and saute until golden.
Combine greens, onion, sour cream, dillweed and eggs in processor or blender and puree. Transfer to bowl and stir in bacon and feta cheese.
Preheat oven to 300 degrees. Grease 8-inch round baking dish. Divide puff pastry into 4 equal parts and roll each into 8 inch round. Reserve pastry scraps. Set 1 pastry round in bottom of prepared dish. Brush with some of melted butter. Top with another pastry round. Spread greens mixture to within 1 inch of edges on all sides. Paint pastry rim with water. Top with another pastry round, brush with butter and add final pastry layer. Press edges of pastry together. Roll out pastry scraps and cut into decorations. Brush with melted butter and bake until golden, about 45 to 50 minutes.

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