Feta And Kale Tart Recipes

FETA AND KALE TART

Can't remember where I found this, but it's wonderful! The description reads: "Here kale is used in a tart in much the same way spinach would be used. Feta balances the strong flavor. The tart is wonderful just out of the oven or reheated the next day. After that, the taste of the cooked kale becomes a little strong."

Provided by lecole54

Categories Cheese

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Feta and Kale Tart image

Steps:

Roll out the single-crust pie dough; press it into a 9-inch pie plate, tart pan or a springform pan with a removable bottom. Refrigerate until ready to fill. Preheat the oven to 350 degrees.
Bring a pot of salted water to a boil over high heat. Add the kale and cook for 30 seconds, then immediately drain the kale into a colander. Squeeze out as much water as possible. As soon as the kale is cool enough to handle coarsely chop it and set it aside; there should be 1 cup.
Add just enough oil to lightly coat the bottom of a medium skillet. Heat over medium-high heat, then add the diced onion. Cook for 2 to 3 minutes, until the onion softens. Add the chopped kale and a pinch of salt; cook for 1 to 4 minutes or until the excess moisture has evaporated. Remove from the heat, then add the dill and parsley, stirring to combine.
Whisk the eggs and egg yolk together in a large mixing bowl, then add the cream and stir to incorporate.
Combine the cornstarch and milk in a measuring cup, stirring to mix well, then add it to the egg-cream mixture in the bowl. Add pepper to taste and the nutmeg, whisking to combine.
Scatter the kale-onion mixture over the prepared pie dough, then evenly distribute the crumbled feta over the vegetable mixture. Pour the egg mixture on top.
Bake for 45-50 minutes, until the tart is set and the crust is lightly browned. Let it sit for 15 minutes before serving.

Ingredients

1 unbaked 9-inch pie crust
8 ounces kale, tough stems discarded, rinsed well
1 -2 teaspoon olive oil
1/2 medium onion, cut into 1/4-inch dice
salt
1 tablespoon dill, finely chopped
1 tablespoon flat leaf parsley, finely chopped
3 large eggs
1 egg yolk
1/2 cup heavy cream
2 teaspoons cornstarch
1/2 cup 2% low-fat milk
pepper, freshly ground to taste
1/4 teaspoon nutmeg, freshly grated
4 ounces feta cheese, crumbled (1 cup)

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SAVORY GALETTE - HEALTHY SEASONAL RECIPES

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From healthyseasonalrecipes.com
5/5 (7)
Total Time 1 hr 25 mins
Category Main Course
Calories 336 per serving

Make Crust: Whisk whole-wheat flour, all purpose flour, cornmeal, baking powder, sugar and salt in a medium bowl. Add cubes of butter and toss to coat with the flour. Rub butter together with the flour mixture to work it into the flour mixture slightly, leaving some large chunks remaining. Add buttermilk and toss with a fork to combine. Work with hands to bring the flour mixture together as a dough. Turn out onto a lightly floured surface. Work the butter chunks into the dough by smearing the dough away from you on the work surface two or three times. Wrap in plastic and refrigerate for 40 minutes.
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Feta And Kale Tart Recipes

FETA AND KALE TART

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