A great appetizer to start a party or serve at a brunch: a flaky crust flavored with a touch of Parmesan and black pepper with a savory filling of Parmesan, goat cheese, and kale. You make this easy crust in a food processor. Its rustic look comes from hand molding the crust; no tart pan is needed. It also makes a good accompaniment to soup, as a change from bread.
Ingredients
Tart Crust
- 1¼ cups all-purpose flour
- Pinch of salt
- 2 tablespoons grated Parmesan
- ¼ teaspoon freshly ground black pepper
- ½ cup (1 stick) butter, cut into small pieces
- 3 tablespoons ice water
- 1 egg, for egg wash
Filling
- 3 cups kale (about ½ bunch, stripped from stalk, chopped into small pieces but not minced, and rinsed)
- 1 egg
- 0.33 cup ricotta, part-skim or whole milk
- 4 ounces goat cheese (I love the Vermont Butter & Cheese brand)
- ¼ cup grated Parmigiano-Reggiano
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh chives (optional, if available)
- ½ teaspoon kosher salt
How to Make It
- Make the crust first. Pulse the flour, salt, Parmesan, and pepper in a food processor to mix. Add the pieces of butter and pulse until the mixture resembles pebbles. Add the ice water and pulse five or six times to combine. Then run the processor until the dough comes together in a ball. With your hands, form a rough disk and flatten it somewhat. Flour two pieces of parchment or waxed paper and roll out the disk to 12 to 13 inches in diameter. Refrigerate for at least an hour.
- Preheat the oven to 375°F. Make the filling: In a saucepan, bring 4 cups of water to a boil. Add the kale and cook, covered, on high heat for 4 to 6 minutes, until tender. Drain in a colander and shake to release the steam, to stop the cooking. When cool enough to handle, squeeze out any excess moisture; then break any clumps apart.
- In a bowl, mix the egg with a fork and add the ricotta, goat cheese, Parmesan, thyme, chives, if using, and salt. Mix well before stirring in the kale. To assemble
- Line a baking sheet with a piece of parchment paper and lay the rolled-out dough on top. Run a butter knife around the edges, cutting away a tiny bit of the dough to make it somewhat smooth, rather than ragged. Spread the kale mixture over the dough, leaving a 1-inch border.
- The dough should be pliable enough at this point to fold without breaking. If so, fold the edges of the dough over onto the mixture, forming pleats every 2 inches or so. Whisk the egg in a small bowl and brush over the dough.
- Bake for 40 to 45 minutes. About 15 minutes into the baking, take a fork and gently mix the filling. This will prevent the top from browning too much at the end. The tart is done when the crust is golden brown. Serve hot or warm.
