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Author Notes: Kabocha squash is the motivation behind this tart. Known as the "Japanese pumpkin" it taste similar to a sweet potato (which you can use as a replacement) and the skin is tender enough to eat when roasted. I love the color of squash and kale together and the flavors marry like two lost lovers. Warm, comforting, and savory this dish could be a star at the Thanksgiving table.
If you have a favorite pastry dough recipe, make your own. Find this tart on www.simpleplates.blogspot.com —Laci
- 1.5 cups kabocha squash
- 2 cups kale
- 1 garlic clove
- 1 egg
- 2 tablespoons milk
- 1/4 cup feta cheese
- 1/4 cup pecans, chopped
- 1 frozen or homemade pastry shell
- Preheat oven to 400 degrees.
- Cut squash into cubes and drizzle with olive oil. Roast for about 20-30 minutes. Once squash is done remove it from the oven and break it down a bit with a fork.
- While squash is roasting, rinse kale and chop.
- Heat one tablespoon of oil on medium heat and cook kale until wilted. Add one clove of garlic, remove from heat when fragrant and set aside
- Combine one beaten egg, 2 tablespoons of milk and ¾ cup of feta in a bowl.
- Combine kale, squash and egg mixture, add to the pastry shell and top with pecans
- Add tart to the oven for about 30 minutes or until pastry shell is browned to your preference.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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