1 bunch Swiss chard, ribs discarded, leaves chopped
½ pint grape tomatoes, halved
1 tsp. garlic, chopped
1 small yellow onion, thinly sliced
1 cup navy beans, rinsed
1 egg, beaten
1 sheet puff pastry
¾ tsp. Herbs de Provence
extra virgin olive oil
salt and pepper

Preheat oven to 375º

Cut puff pastry into 2”x2” squares. Place piece of parchment on a sheet pan and arrange puff pastry on pan. Using a small knife, lightly score (slice) puff pastry. Brush with beaten egg. Bake until golden brown, about 5-6 minutes. Remove from oven.

Heat 1 tablespoon olive oil in a large sauté pan over medium high heat. Add onions and cook until golden brown about 6-8 minutes. Add garlic an tomatoes. Cook until garlic browns and tomatoes blister. Add Swiss chard and cook until wilted. about 4-5 minutes. Remove from heat. Add beans, herbs, and season with salt and pepper. Place a small amount into puff pastry shells. Bake for 3-4 minutes.