Flaky vegetable tart
1 frozen puff pastry sheet, thawed according to package
6 tablespoons cannabutter
1 leek, sliced horizontally, rinsed, dried and sliced
½ orange and yellow pepper, thinly sliced
½ bunch Swiss chard, any variety, torn into irregular pieces
2-4 ounces goat cheese, crumbled
1 teaspoon Aleppo pepper, if unavailable use 4 parts sweet paprika and 1 part cayenne.
Sprinkle with smoked salt
Heat oven to 425
1. Allow the puff pastry to come to room temperature. Place the pastry on parchment on a baking sheet. Turn up the edges and fold over, pressing down to form an edge.
2. In a large skillet heat the cannabutter. Saute the leek and the peppers for 5-6 minutes. Add the Swiss chard and sauté for 1 minute. Distribute the vegetables on the pastry shell.
3. Sprinkle the goat cheese over the vegetables. Bake for 12-15 minutes, until the cheese is melted and the crust is golden brown.