I received a bounty of kale in my farm share this summer. So, in an attempt to find new and creative ways to use it, I decided to try making a kale tart.
Serves 8 to 10
FOR THE CRUST
- 1 cup buckwheat flour
- 3/4 cup organic unbleached all-purpose flour
- 1/2 tsp. sea salt
- 2 tsp. fresh thyme,
or 1/2 tsp. dried
- 1/2 cup organic unsalted butter, cut into small pieces
- 1 Tbsp. apple cider vinegar
- 1/4 – 1/2 cup cold water
FOR THE FILLING
- 2 Tbsp. olive oil
- 1 medium red onion, thinly sliced
- 2-4 garlic scapes, thinly sliced, or 2 cloves garlic, finely chopped
- 1 large bunch kale, stemmed and coarsely chopped
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 3 large eggs
- 1 cup grated Gruyère
MAKE THE CRUST
- Combine the flours, salt, and thyme in a bowl. Mix well.
- Add butter and cut into the flour mixture until the mixture is crumbly.
- Stir in the vinegar and water and until the mixture comes together.
- Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or as long as overnight.
- Preheat oven to 400°F.
- Roll the dough out on a well-floured surface and transfer it to a 10-in. tart pan.
- Pierce the dough all over with a fork. Put a sheet of parchment on top of the dough and fill the crust with pie weights or dried beans so dough will not rise. Parbake until sides of crust start to brown, 15-20 minutes.
- Remove beans and pie weights and bake for an additional 10 minutes.
MAKE THE FILLING
- Meanwhile, heat oil in a large sauté pan. When hot, add onion and garlic scapes and sauté until soft.
- Add kale and sauté until just wilted. Season with red pepper flakes, sea salt, and pepper. Spread over baked crust.
- Combine eggs and 3/4 cup of the Gruyère and mix well. Pour over the onion and kale mixture.
- Sprinkle the remaining Gruyère over the filling and bake until the top is browned, 20-25 minutes. Remove the tart from the oven and let cool 5-10 minutes before serving.