CHEESY KALE SWEET POTATO TART
Those woody stemmed leaves used to be reserved solely for garnishing the honey hams and turkey breasts on display at your local grocery deli case, right? Last few years, Kale has emerged from the shadows and has appeared in everything from soups and salads to pasta meals, smoothies, and side dishes. The food blogging community is the first to welcome a new ingredient.
Basically, we bombarded you with kale chip recipes until you finally caved in and started eating some of this green stuff. Quinoa had the same problem as well as pomegranates. Also, a lot of mason jars were used.
When it comes to using up the Kale that’s found its way into your weekly grocery shopping list, this Cheesy Kale Sweet Potato pie is a great option. Antioxidant-rich vegetables, sweet potatoes, cheese, and a beautiful pastry make this dish unique. It’s also a great Thanksgiving side dish if you’re looking for something fresh to add to the table this year.
You’ll need this:
INGREDIENTS:
PASTRY:
- 1 ¼ cups of all-purpose flour
- 1 stick of butter
- 1 egg yolk
- 1 tablespoon of cold water
- ¼ cup of sugar
- ¼ teaspoon of salt
FOR THE FILLING:
- 2 tablespoons butter
- 2 sprigs of fresh thyme
- 1 small sweet potato
- 1 bunch of stemmed and chopped kale
- 1 cup ricotta
- ½ cup of finely chopped leeks
- ½ teaspoon of crushed red pepper flakes
- 1/2 cup shredded cheese
- olive oil
- salt and pepper
INSTRUCTIONS:
- Make the crust first. The sugar, flour, and salt should be mixed together in a bowl. With a pastry cutter or two knives, chop the butter until the mixture resembles fine crumbs. Add the egg yolk and water to the flour mixture and stir thoroughly. Fork the ingredients together until the dough forms into a ball. Refrigerate for at least one hour after flattening into a disk and wrapping it tightly in plastic wrap. Make sure to remove it from the fridge just before you’re ready to unfold.
- Prepare your tart pan by rolling out the dough and fitting it into it. Even if you have to do some repairs, it’ll be worth it in the end. For 30 minutes, freeze the tart shell by piercing it all over with a fork.
- Meanwhile, warm 2 tablespoons of butter in a large skillet over medium heat. Cook the leeks for around 10 minutes after they’ve been chopped. A few drizzles of olive oil are all that is needed to finish the dish. Salt and pepper to your liking. Keeping the heat on, cook for a few more minutes, just until the kale is soft and wilted. Remove from the oven.
- The ideal cooking temperature is 375 degrees Fahrenheit (210 degrees C). Remove the tart shell from the oven after baking it for 10 minutes, and allow it to cool. If the dough is puffing up, poke it with a fork again!
- Peel and thinly slice your potato before cooking. Even if you don’t have one, a sharp knife will do the job just as well. Incorporate the ricotta and herbs into the kale mixture. The bottom of the tart shell should be filled with a layer of sweet potato slices. Add another layer of sweet potato slices, then top with a kale and cheese combination. Sprinkle the cheese over the tart after brushing the top with olive oil. When the top is golden brown, it is done baking (20 minutes).