Savory Kale Tart


Image and video hosting by TinyPic

Last night, my friend Deborah had a belated St. Patrick’s Day gathering of wonderful ladies and green food. There was grasshopper pie, pesto Gouda cheese, pistachio bread, spinach dip, and other delectables shared in Deborah’s beautiful new kitchen. I made a kale tart with kale from my never-ending garden patch.

This recipe is from Food52. I omitted the sausage due to the vegetarians among us, but next time I’ll add it for some extra goodness.


1 1/2 c flour*
1/2 c unsalted butter
1 pinch salt
3-4 T water

1 T butter
1 T olive oil
2 c onion, chopped
2 garlic cloves, minced
1 bunch kale, roughly chopped
1/4 c white wine
1 egg
1/4 c goat cheese (or ricotta)
(optional: 1/2 lb Italian sausage)


Preheat the oven to 400 degrees. To make the crust, put the flour in a food processor. Cut the cold butter into chunks, and add it to the flour one part at a time while the processor is running. Slowly drizzle the water. When the dough begins to stick together, you know you’ve added enough water. The original recipe calls for putting the dough in the fridge for 30 minutes in order to chill it; chilled dough is easier to roll out into a crust. If you have time, go ahead and do this. I never do–the dough was still cold from the butter so it was easy to press into the pan for me. If you want to roll it out and put it in a 10 in. tart pan to make it look lovely, though, go ahead.

Once in your pan, poke with a fork. I pressed foil into the crust before I put it in the oven so it wouldn’t get too brown. Bake for 20 minutes. Take the foil off, and bake for 5 minutes more or until golden.

While the crust is baking, make your filling. Heat the oil and butter together. Add the onion and garlic until they’re soft and brown–about 7-10 minutes. Remove from pan. If you want to use sausage, cook that now. Remove from pan. Add kale to pan. Pour the wine over the kale. Cook for 3-5 minutes, or until the kale is wilted. It should be fairly dry.

Remove the kale, and add to the onion mixture (and sausage, if you’re adding meat). Let cool for 5 minutes or so. Add the cheese and egg and S&P. Fill the crust with the mixture, and cook for 10-15 minutes.

*Gluten-free flour can be used instead of regular flour as well. My friend Lauren tried it this way and reported back that it works just fine. It may need a little less salt, and it should be rolled out thin, but everything else about the recipe should be the same.


Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: