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

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Equipment: 9-inch tart pan

Nutrition Facts

379 calories; 25.5 g total fat; 11 g saturated fat; 126 mg cholesterol; 456 mg sodium. 143 mg potassium; 24.3 g carbohydrates; 3.6 g fiber; 1 g sugar; 14.7 g protein; 1502 IU vitamin a iu; 11 mg vitamin c; 30 mcg folate; 85 mg calcium; 5 mg iron; 15 mg magnesium;

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