During the holidays, we need workhorse recipes. This savory tart recipe--which works for breakfast, lunch or a casual dinner--is just that. Source: EatingWell Magazine, December 2019

Judith Fertig


Ingredient Checklist


Instructions Checklist
  • Combine flour, 3 tablespoons oil, butter and 1/2 teaspoon each salt and white pepper in a food processor. Pulse until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing until the dough starts to come together. Press the dough into a disk. Wrap and refrigerate for 15 minutes.

  • Preheat oven to 400 degrees F.

  • Gently roll the dough on a lightly floured surface into an 11-inch circle and transfer to a 9-inch tart pan, lining the bottom and sides. Trim any excess dough. Prick the dough all over with a fork and freeze for 20 minutes.

  • Bake the crust until firm and lightly browned, about 20 minutes.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until it is translucent, 6 to 10 minutes. Add kale and the remaining 1/8 teaspoon salt; cook, stirring, until wilted, 30 seconds to 1 minute. Remove from heat and transfer half of the mixture to a medium bowl.

  • Crumble 1 ounce goat cheese and set aside. Combine the remaining 7 ounces goat cheese, eggs and the remaining 1/2 teaspoon white pepper in a food processor or blender; process until smooth. Add to the vegetable mixture in the bowl and stir to combine. Pour into the crust and sprinkle with the remaining vegetable mixture and goat cheese.

  • Bake the tart until a knife inserted in the center comes out clean, 18 to 22 minutes. Let cool for 5 minutes before serving.


To make ahead: Refrigerate dough (Step 1) for up to 3 days.

Equipment: 9-inch tart pan

Nutrition Facts

379 calories; total fat 25.5g 39% DV; saturated fat 11g; cholesterol 126mg 42% DV; sodium 456mg 18% DV; potassium 143mg 4% DV; carbohydrates 24.3g 8% DV; fiber 3.6g 14% DV; sugar 1g; protein 14.7g 29% DV; exchange other carbs 2; vitamin a iu 1502IU; vitamin c 11mg; folate 30mcg; calcium 85mg; iron 5mg; magnesium 15mg.

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Rating: 3 stars
I made it exactly as directed with ingredients as listed. Have not tasted it yet but it is TINY compared with photo in magazine. How can that amount of kale cooked down even with onion with the 3 eggs and crumbled cheese fill a 9" tart pan with sides? I am sure it will taste good but will NOT serve 6 people if they are hungry! Thanks anyway. Read More