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Rustic Goat Cheese Tart, Spring Garlic

Preheat oven to degrees Melt the butter in a small saucepan. Brush a small sheet pan or baking dish well with melted butter Lay one sheet of phyllo dough centered over the pan The edges will overhang. Brush sheet lightly with butter Continue to layer sheets of phyllo brushing each with butter until all sheets are stacked Brush the edges well with butter Fold these overlapping edges just over the sides of the pan Crimp gently against side of the pan to create a small rim

Trim the ends of the garlic shoots and wash well Remove any dirty or imperfect outer leaves Slice the white end thinly and set aside Mince the green end well.During this period, the speed of electrical equipment industry should be properly slow down a bit so that turned into a normal, sustainable development electrical slip ringsMix the goat cheese with the minced green garlic until smooth Add the egg and mix well until incorporated Gently spread this mixture on the filo crust just to the edge

Bake on the lower rack of the oven for minutes until the edges of the dough are nicely browned and the cheese is set Remove from oven.While the tart is baking prepare the greens Remove the leaves from the stems of chard or kale If using spinach trim away any tough stems and slice into wide ribbons If using chard slice the stems thinly and the leaves coarsely If using kale discard tough stems slice tender stems and leaves coarsely

Heat oil in a medium saute pan until just shimmerin Add the sliced white end of the garlic shoots.fresh garlic selenium, through its participation in the blood of aerobic metabolism reduce the burden of liver detoxification to achieve the purpose of protecting the liver Stir and quickly add the stem ends and then leaves of the greens Cook uncovered stirring regularly, until the greens are wilted and tender Season well with salt and fresh pepper.

To serve, spoon the greens into a mound on the center of the baked cheesy tart shell. Make sure each serving gets a share of wilted greens