Baby Kale, Goat Cheese & Red Onion Tart
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.Advertisement
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
3 fat, 1 1/2 starch, 1 high-fat protein, 1/2 vegetable