The Recipes

Free Form Kale Tart

If we were in the summer months, I would have made this with fresh cipollini onions.  But this worked out incredibly well.  Thanks to the flaky crust and my last minute decision to toss in the raisins, this was hearty and filling, and it even satisfied my sweet tooth.  No need for dessert!

Free Form Kale Tart


- 3 c. of kale, woody stems removed and chopped
- 1/2 c. frozen pearl onions, thawed
- 1/4 c. raisins
- 2 garlic cloves, minced
- pinch red pepper flakes
- 2 grates of fresh nutmeg
- 1 1/4 c. of flour
- 2 eggs
- 1 stick (8 T.) of butter, cut into small pieces
- 1 c. ricotta cheese
- splash vegetable stock
- salt
- pepper
- olive oil

Add the flour and a pinch of salt to a food processor.  Pulse it quickly together, then add in the butter.  Pulse to combine, then add in the egg and pulse again until the mixture comes together.  Keep pulsing, adding water a tablespoon at a time until the mixture starts to come together in a ball.  Divide it in two and work each half into a disk with your hands.  Wrap each disk in plastic wrap and store in the refrigerator for at least 30 minutes.  You can also make the dough up to a week ahead and store it, or up to a month in the freezer.

When you are ready to make the tart, heat a few turns of olive oil in a large skillet.  Add the onions and season with salt.  Let them start to soften; about 5 minutes.  Add the garlic and red pepper, stir, and cook an additional minute.  Add in the kale and season it with salt.  It will wilt down just like spinach does.  As it cooks, stir so that all of the kale is coated with the olive oil.  After it is fairly wilted, add the nutmeg, stir, and add in the stock and raisins.  The stock will help the kale to wilt faster and will plump the raisins.  Once the kale is completely wilted, stir in the cheese.  Let the mixture cool completely.

While the mixture cools, roll out the dough.  Sprinkle flour over your working service and rub it on your rolling pin.  Sprinkle the dough with a little bit more flour.  Roll it out until it is less than a 1/4 of an inch thick.  Spray a cookie sheet with cooking spray and transfer the dough to the cookie sheet.  Pour the cooled mixture into the center of the dough, leaving approximately a three-inch border.  Fold the dough over the filling, working your way around the tart.  Beat the second egg, and brush the top of the tart.  This will make the tart nice and golden.

Transfer the tart to a preheated oven at 400 degrees.  Bake for 38-40 minutes.

I chose to serve my dinner with a salad made from a segmented orange, parsley, balsamic vinegar, and salt and pepper.