KALE AND ONION TART
PG tested
Puff pastry tarts are the perfect party food because they’re easy to make and can be sweet or savory, depending on the mood. Plus, they look so elegant on a plate with their flaky, buttery crusts
This recipe for a kale and onion tart with two cheeses, made for my mother’s 91st birthday party, is extremely adaptable. You could add crumbled sausage or bacon, swap Swiss chard for the kale or substitute Cheddar or goat cheese for the feta. I made a second tart with cheddar, bacon and roasted asparagus. Everybody — including my mom — loved them. 1 small bunch kale (about 8 ounces)
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
Pinch Aleppo pepper flakes or crushed red pepper flakes Salt
2 garlic cloves, thinly sliced
8- or 9-ounce sheet frozen puff pastry, thawed
⅓ cup crumbled feta cheese
1 teaspoon chopped fresh thyme Freshly ground black pepper Handful cherry tomatoes, halved ½ cup shredded Parmesan cheese 2 tablespoons heavy cream, for glazing 2 teaspoons sesame seeds
With knife or hands, remove kale stems, then cut the leaves crosswise into wide strips. You should get about 2 cups. Wash and drain the leaves. Dry with paper towel, then roughly chop. Set aside.
Heat a large skillet over medium heat. Add oil and when it slides across pan, add onions, pepper flakes and a good pinch of salt. Saute, stirring frequently until onion is tender, about 5 minutes. Add garlic, stir and cook until fragrant, 1 minute more.
Place kale leaves into pan and cook, tossing, until they begin to wilt, about 3 to 4 minutes. Set aside to cool completely.
Preheat oven to 375 degrees with rack near the center. Line a baking sheet with parchment paper.
Unwrap pastry dough on a lightly floured work surface. Roll the dough from center out into a rectangle, being careful not to roll over the edges of dough at every pass. Dust with as little flour as possible. Transfer to baking sheet.
Scatter feta over the tart dough, leaving a 1½-inch border. Season with thyme, pepper and salt, if needed. Arrange onion and kale mixture on top of cheese, add cherry tomato halves and then top with shredded Parmesan.
Fold the edges of the dough over the filling, creating soft pleats. Don’t worry if it’s not completely tidy. Brush border with the cream and scatter the sesame seeds over it.
Bake tart for 15 minutes, then rotate the pan and continue to bake until crust and cheese are deeply browned, another 15 to 20 minutes. Resist the urge to pull tart from oven when it’s only lightly golden; lift one edge with a spatula to check that the bottom is browned and crisp, as well. Let the tart settle for at least 10 minutes before sliding it onto a cutting board.
Serve the tart hot, warm or at room temperature, cut into squares, strips or wedges. Serves 8 as an appetizer. — Gretchen McKay