Fields Of Green Tarte Tatin

• For the potatoes:
• 1 tablespoon butter
• 1 teaspoon olive oil
• 8 fingerling potatoes, halved lengthwise
• For the greens and assembly:
• 1 tablespoon olive oil
• 1/2 cup diced leek
• 1/2 cup diced fennel bulb (also known as anise bulb)
• 3 cups chopped kale
• 3 cups chopped escarole
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• A few tablespoons of water, as needed
• 1/4 teaspoon crushed dried red pepper flakes
• 1 cup shredded Swiss cheese
• 1 sheet puff pastry dough, thawed
• Flour, for surface

1. Preheat the oven to 425u0b0 F.
2. In a heavy 10-inch saute pan, melt the butter and olive oil. Place the halved potatoes in the pan cut side-down. Cover and cook over low heat for 10 to 15 minutes, or until the potatoes are tender and lightly browned. Let cool and arrange them, still cut side-down, in a pretty pattern in the pan. Set aside.
3. In a separate saute pan, prepare the greens for the tart. Warm the olive oil, then saute the diced leek and fennel bulb in it for about 2 minutes.
4. Add the kale, escarole, salt, black pepper, and red pepper flakes. Add a few tablespoons of water if the greens seem dry. Cover and let them steam for about 8 minutes. Let cool.
5. To assemble the tart, cover the sauted potatoes with the greens and sprinkle evenly with the Swiss cheese.
6. Roll out the puff pastry on a floured surface to anywhere between 1/4- to 1/2-inch thick and cut it to fit over the pan, trimming the corners. Tuck any excess pastry into the pan with a knife.
7. Bake in the oven for 20 to 25 minutes, until golden brown. Let cool for 10 to 15 minutes. Run a knife around the edges to loosen the tart, then invert onto a serving platter. Serve warm or at room temperature.

potatoes, butter, olive oil, potatoes, olive oil, leek, fennel bulb, chopped kale, escarole, salt, black pepper, water, red pepper, swiss cheese, pastry, flour

Taken from food52.com/recipes/10104-fields-of-green-tarte-tatin (may not work)