Feta and Kale Tart
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
6-8
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)
directions
- 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.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.