Sweet or savory pastry for Chelsea Clinton

(Garden greens, cherry tomatoes and goat cheese top this puff-pastry tart suitable for a post-wedding brunch)

OK, the best-kept secret is out: Chelsea Clinton and Marc Mezvinsky are getting married here in the Hudson Valley in lovely Rhinebeck.

(Chelsea Clinton and Marc Mezvinsky are shown together in Hilton Head Island, S.C., in this Dec. 1996 file photo /The Associated Press)

Unless you've been living under a rock for the past month or so, you've heard the rumors about the nuptials that some say are as close to royalty as we will get in this country.

(The Beekman Arms, billed as America's oldest operating inn, is in the heart of the Village of Rhinebeck./Lee Ferris/Poughkeepsie Journal file)

The former first child and her groom-to-be did not pick the Hamptons nor Martha's Vineyard nor other trendy sites where the rich and famous play, but our own sleepy little historic town that is home to A. L. Stickle, a four-generation 5&10 store, and the nation's oldest operating inn, the Beekman Arms, established in 1766. (Forget about trying to book a room there this weekend; the wedding planner beat you to it!)

(Secretary of State Hillary Rodham Clinton, who was our U.S. senator fromNew York at the time, and former President Bill Clinton stroll down the main drag in Rhinebeck Aug. 12, 2008/Darryl Bautista/Poughkeepsie Journal file)

It's not surprising. Chelsea's parents are no strangers to the Hudson Valley, having paid several official visits to the valley when her father was president and her mother, an admirer of Eleanor Roosevelt, visited her home at nearby Val-Kill. There they are, pictured above, strolling along the main drag in Rhinebeck in 2008, on unofficial business, probably scouting out the area for exactly what's taking place this weekend.



And here's the same real estate agency that set out a sign to congratulate the couple, as seen in the Associated Press photo taken this week. (Needless to say, the media are swarming the area)

(Astor Courts, originally designed by architect Stanford White and built in 1904 for John Jacob Astor IV at a cost of $1 million, is viewed from about 1,000 feet above the ground looking west over the Hudson River in Rhinebeck./Spencer Ainsley/Poughkeepsie Journal file)

The reported setting is the delightful Astor Courts, seen in the aerial photo, above.

But you can read more about the wedding on our home page, The Poughkeepsie Journal.

My concern is what to make the newlyweds should they decide to pop over for brunch on Sunday after the wedding. As I live right nearby, I would extend them an invitation to come over, have a bite to eat, check out the garden and we could swap tales about getting married in Rhinebeck. (That's right, M and I tied the knot there ourselves, many years ago!) I also hear that Chelsea is a vegan, so we could definitely share recipes and indulge in some veggie talk.




But don't get me started why I wasn't included on the guest list.

After all, I met the MOTB at the Dutchess County Fairgrounds in Rhinebeck when she was stumping for her U.S. senate seat from New York in August, 2000. Seriously, doesn't she remember the moment? (I think the Secret Service agent in the background made a note of it and probably has me on file somewhere!)

As you can all imagine, some of us locals have had it with all the attention and hoopla surrounding this event, but I have to admit, I am spellbound by the latest details that are leaked. (Hey, it's my job, after all, to be inquisitive!) It's also been reported that some of the wedding guests will be getting their hair coiffed at the same place I do, the Bella Luci Salon in Poughkeepsie.

So with all these things in common, should Chelsea and Marc accept my invitation to brunch, I could whip up a savory or sweet puff-pastry tart in no time. Paired with a refreshing glass of prosecco, this tart is satisfying, easy to make and looks quite elegant, as if you might have slaved over it all day.



I used a variety of greens from the garden, including beet greens when they were young and tender.



And some of the first thinnings of the Bright Lights Swiss chard.



Just about anything goes with this recipe. I first sauteed some onions in a little olive oil until they were nicely caramelized. Then I steamed the greens and flashed them in a pan with a little olive oil and garlic, sauteeing them until they absorbed the flavors. I sliced up some cherry tomatoes and minced some fresh herbs, such as oregano, chives and basil and parsley.



Once the topping was prepped, I rolled out the puff pastry (follow the package directions for thawing) and set it in a rimmed baking sheet lined with parchment paper. Score the pastry about 1 inch from the edges all around with a knife, but don't go too deep; this will create a nice "edge-crust," which will rise when baking.
Crumble the cheese of your choice on top of the pastry (I used an herbed goat cheese) and then top with the veggies.
Bake in a hot oven, about 400 degrees, for about 20 minutes until browned and bubbly.



If you want to make a sweet tart, summer fruits make wonderful toppings. Simply cut up the fruit (I used fresh apricots and cherries) and toss them in a bowl with a little flour, sugar, cinnamon and vanilla extract. Let sit a spell and then place on top of the rolled-out pastry. I shaved some dark chocolate on the top of the one pictured, above, just for good measure.

So whether Chelsea's in the mood for something sweet or savory, I can whip it up in a flash.

I just hope I remember to pick up some frozen pastry before heading home from work today.