Kale, Squash and Caramelized Onion Tart Zoom

Kale, Squash and Caramelized Onion Tart

We suggest using a mandoline to make thinly slicing the onions super simple and fast. We love using Mimi's Caramelized Onion Jam as a way to cut some of the prep as well. Make sure to get nice puff pastry, such as Dufour to keep the tart incredibly flaky!


Makes 1 large tart
Time: about 1 hour

Product Description

Details

Savory Kale, Squash, and Caramelized Onion Tart
Makes 1 large tart
Time: about 1 hour

1 sheet puff pastry
1 stick butter
2 onions, sliced thin
Kosher salt and freshly ground black pepper
1 butternut squash, skin removed and diced
¼ cup plus 2 tbsp olive oil, divided
2 tbsp rosemary, chopped
1/3 cup heavy cream
2 whole eggs
½ cup Pecorino Romano, grated
½ cup Parmegianno Reggiano, grated
2 heads garlic, sliced thin
1 bunch kale, sliced thin
Goat cheese crumbles, for garnish (optional) 

1. Preheat the oven to 350 degrees. Sandwich puff pastry between two baking sheets and par bake for about 15 minutes, or until light golden brown. Set aside to cool.

2. On low heat, melt butter in a heavy bottomed saucepan. Add onions and a large pinch of salt and continue to cook on low heat, stirring occasionally, for about 20 minutes. Onions are finished when they are a golden brown color. Remove from heat and set aside to cool.

3. Combine diced squash, ¼ cup olive oil, rosemary and a large pinch of salt in a mixing bowl. Mix until squash is coated in oil and herbs, and transfer to a parchment lined baking sheet. Bake for 15 minutes or until cubes are soft. Remove from oven and transfer to a food processor. Pulse squash until completely pureed. Add cream and grated cheeses and pulse to combine. Taste and adjust seasoning, then add eggs. Process until combined. Set aside.

4. Heat a saute pan with remaining 2 tbsp olive oil.  Add garlic and saute for 1 minute, being sure the keep the heat low so the garlic does not crisp or burn. Add kale, salt and pepper, and cook until slightly wilted, about 5 minutes. Transfer to a bowl and set aside.

5. To assemble the tart, begin with an even layer of squash puree. Follow with caramelized onions, and finish with sautéed kale and goat cheese crumbles. Bake for additional 15 minutes or until squash custard is set and tart crust is golden brown. Serve Immediately.

Additional Information

Additional Information

SKU squash kale tart

Reviews

Delicious but time-consuming and fats/oils should be reducedReview by Dale
Review
I made this recipe the other night and it turned out really well, but it took about two and half hours for my partner and I to cook, and the instructions seemed a bit off. I would recommend either buying pre-diced butternut squash or chopping up your butternut squash and onions the night before to save time. Only one oven temp was mentioned at the beginning, so I assumed that was the temp to use each time something went in the oven. It also didn't explain what kind of pan to build the tart in. A baking sheet is mentioned to blind bake the puff pastry, but then no other pan is suggested and you can't build the tart on a baking sheet since it's liquid. I used a square cake pan that my puff pastry fit in. It mentions rosemary, but not whether it should be fresh or dry. I assume it means fresh, since chopping is involved, but we used dry and it turned out well. Other than prepping the vegetables the day before, my main recommendation to anyone making the recipe would be to greatly decrease the amount of butter/oil, cheese, and garlic that is suggested. We thought a whole stick of butter to cook two onions in seemed like a huge amount, so we reduced it to 3/4 of a stick and it was still way more than was needed and we ended up tossing a lot of melted butter. I would recommend cutting the butter down to a half or even a quarter of a stick. Same with the oil when roasting the squash. It calls for a quarter cup to toss the squash in. I had a large squash and it would have been better if I had just drizzled until it was coated; a quarter cup was way too much oil. The cheese could also easily be reduced to a quarter cup of each kind and still be delicious. And finally, two heads of garlic seemed like a mind-boggling amount for one head of kale. I used four or five gloves and that was more than enough; probably even two or three cloves would be sufficient. I will definitely make this recipe again now that I know how tasty it is, but I'll definitely be making these modifications. (Posted on 10/24/2016)

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