This tart is unapologetically rich -- there is puff pastry, Gruyere, goat cheese, and cream -- yet the overall effect is one of lightness. It's a handy make-ahead addition to a festive spread like this one, but paired with a green salad, it also makes a satisfying supper on its own.
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).The deep savoriness of tuscan kale, a backyard-garden staple in northern Italy, makes a superb foundation for soups, sides, and vegetarian mains. In this deceptively simple dish (the onions are essentially quick-pickled right in the pan), the orecchiette is practically treated as a condiment. As soon as you sit at the table, stir a few slices of semisoft goat cheese into the hot greens and pasta until they soften. You'll think to yourself, I could live on this stuff.