Brrrrrr y’all! The high today in Atlanta is 56°f with cloudy skies and gusty winds. I would be lying if I told you I hated it, but it definitely calls for comfort food.
You wouldn’t normally think of a tart (basically a more tender, light quiche!) as comfort food. I think they’re typically associated with brunch and aren’t always that interesting.
This kale and cheese tart is completely different. The kale adds tons of texture, fiber and nutrients, which helps keeps you full. The shallots and garlic mean it’s packed with flavor. Greek yogurt makes the filling tender and way less eggy than a quiche. And the crust? OMG. The quinoa adds crunch and a toasty taste that is absolutely killer.
When you make this tart, the trick is to prepare the crust ahead of time. If I’m serving it in the morning, I like to make the crust the night before. Just do everything up until you pre-bake it. That way, all you’ll have to do in the morning is prep the filling while the crust bakes! So easy and so good.
If you wanted this to satisfy any meat-eating diners, you could definitely add some sausage or other meat. However, you’ll want to use a pie crust and press the dough up the sides to make sure it can hold all the filling.
For the second time in our (almost!) two year of marriage, Jeff and I are hosting our families for Thanksgiving. We’re super excited to have everyone gather in our new house and can’t wait to plan out the menu. The last time we hosted, the Thanksgiving menu was delicious and we even had beer pairings from Goose Island!
I think this tart may make the list as an easy breakfast to eat before a marathon cooking day or as something on the lighter side after Thursday’s big meal.
adapted from The Kitchn
1/2 cup fine cornmeal
3/4 cup all-purpose flour (I use white whole-wheat flour)
1 big pinch of kosher salt
6 tablespoons cold unsalted butter, cubed (plus a little extra)
3-4 tablespoons ice water
1/4 cup raw quinoa
1 big bunch of kale, stems removed and torn into large pieces
1 tablespoon extra-virgin olive oil
3 shallots, minced
2 cloves garlic, minced
1 cup milk
1/4 cup full fat greek yogurt
1/2 cup grated cheese (I used gruyere & cheddar)
3 whole eggs
2 teaspoons chopped fresh thyme
1 big pinch of nutmeg
2 big pinches of kosher salt
freshly-ground black pepper to taste
Using a half tablespoon pat of butter and a folder paper towel, butter a 9 x 1 inch tart pan with a removable bottom (you can also use a pie dish if that’s all you have!). In the bowl of your food processor, combine the cornmeal, flour and salt with a quick pulse. Next, add the cubes of butter and pulse 5-6 times or until the mixture looks like coarse, dry sand. Add water one tablespoon at a time and pulse until it starts coming together like wet sand.
Turn the dough out into a large bowl and add the quinoa, working it in with a fork. Do this step quickly! Once incorporated, dump the dough into your prepared tart pan and use your fingertips to press evenly along the bottom and sides of the pan. Chill in the refrigerator for one hour.
When you’re ready to make your filling, preheat the oven to 375°F. Place the refrigerated crust on a small baking sheet and bake for 15 minutes to keep from getting soggy.
While the crust is pre-baking, heat olive oil in a large skillet. Add shallots and cook for about 3 minutes, then add garlic and cook for 1 additional minute. Pile on your kale and sauté until the kale is softened and wilted, but still has crunch. This should take about 5 minutes and depending on the size of your skillet, you’ll have to turn the greens a bit.
In a bowl (if you’re me, it’s the one you mixed the dough in), whisk the eggs until lightly beaten, then whisk in milk, greek yogurt, cheese, herbs, salt and pepper.
Spoon the kale mixture on top of the prepared crust, then pour the custard mixture on top. Bake for 40-45 minutes or until the top is golden brown and the filling is completely set (doesn’t jiggle in the middle when moved). Let cool for 15-20 minutes, then serve warm or at room temp.