Victoria’s Kale Tart

From via Victoria Gaisford, with modifications by me

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 6-8

Your favorite pie crust, prebaked (or try Pat-in-Pan Piecrust recipe on this site)
2 T olive oil
1 red or white onion, finely diced
1 lb stemmed, coarsely chopped greens (Kale, Swiss chard, beet greens, cabbage, leeks, etc.)
1 medium-sized medium-hot pepper (anaheim?), steamed, skinned, and minced
2 cloves garlic
2 Tablespoons chopped fresh basil (1 1/2 t. dried)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
pinch of cayenne pepper (optional)
3 large eggs
1/3 cup plain lowfat yogurt
3.5 oz crumbled goat cheese  (I get the package of three individually wrapped 3.5 oz goat cheese rounds at Trader Joe’s)
1/3 cup grated Parmesan cheese

Place greens in a glass casserole and cover. Microwave on high for 3 minutes. Remove lid and set aside to cool a bit. When cool enough to handle, chop finely.

Make (or buy) a single pie crust; poke holes in bottom and bake in a 425 degree oven for 10 minutes. Remove and set aside. Reduce oven temperature to 375.

While crust is baking, add olive oil to a large skillet and add the onion, cooking until onions are soft (8-10 minutes). Add garlic and cook another minute or two.

In a large bowl, beat the eggs, then stir in the yogurt, and cheeses.  Add onion mixture, kale, anaheim pepper, basil, salt, pepper and cayenne, and stir to combine well.  Scrape the mixture into the prepared tart shell, spreading evenly.

Bake at 375 until filling is golden and firm, about 25-35 minutes.  Let cool a few minutes before cutting into wedges and serving.  Slices reheat well, covered, in the microwave.

Published in: on September 26, 2012 at 5:26 pm  Leave a Comment  

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