Sausage and Kale Dinner Tart

By • March 11, 2011 147 Comments

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Author Notes: This is the single most soul satisfying tart I have ever made. Sausage and kale both are iconic winter fare. They dominate this tart with only minor distractions from sauteed onion, garlic, and the slightest addition of ricotta cheese. Served atop the flaky butter crust, this is a winter meal to celebrate. - My Pantry Shelf My Pantry Shelf

Food52 Review: Here's how you impress dinner guests without chipping away at your bank account. My Pantry Shelf's tart coaxes luxury out of spare ingredients and bends readily to adaptation, depending on what looks good at the market and what you have on hand. A flaky pastry base and judicious amounts of ricotta, white wine, and fresh basil go a long way in dressing up the rustic kale and sausage filling. With this beauty, you've got yourself a dinner party -- all that's left is a big green salad and plenty of wine. - A&MThe Editors

Serves 6

Tart Shell

  • 1 1/2 cups all purpose flour
  • 1/2 cup unsalted butter, chilled
  • 1 pinch salt
  • 3-4 tablespoons ice water
  1. Cut the butter into small cubes.
  2. Combine butter and flour in the bowl of a food processor. Pulse until butter is pea-sized.
  3. Slowly drizzle water through the top of the food processor while pulsing. You have added enough water when dough sticks together when pressed.
  4. Remove dough from processor and press gently into a disc.
  5. Wrap disc in plastic wrap and chill for 30 minutes.
  6. Remove dough from refrigerator and unwrap.
  7. Place disc on a lightly floured board.
  8. Roll dough into a circle 12 inches in diameter.
  9. Place dough in 10 inch tart pan with removable bottom.
  10. Dock dough with a fork.
  11. Lay parchment paper or foil over dough and fill with beans or pie weights.
  12. Preheat oven to 400 degrees.
  13. Blind bake the tart shell (with pie weights) for 20 minutes. Then remove parchment and weights and bake an additional 5 minutes until the crust begins to brown.
  14. Remove from oven and set aside on cooling rack.

Sausage and Kale Filling

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups onion, minced
  • 2 garlic cloves, minced
  • 1/2 pound Italian sausage
  • 1 bunch kale (a large bunch), stemmed and roughly chopped
  • 1/4 cup white wine
  • 1/2 cup fresh basil, cut into thin strips
  • 1 egg
  • 1/4 cup ricotta (or another soft cheese like feta or goat cheese)
  • salt and pepper
  1. Heat oil and butter in pan on medium heat. Add onion and garlic and reduce heat to medium-low. Cook until onions are soft and light brown. Season with salt and pepper. Remove onions from pan and set aside.
  2. Increase heat to medium and add sausage to pan. Brown sausage and break into small pieces. Remove sausage from pan and set aside. Drain all but 1 Tablespoon of oil from pan.
  3. Add kale to pan. Pour white wine over kale. Scrape any bits from the pan and cover. Cook 3-5 minutes, until kale is wilted. Season with salt and pepper. If kale is still very wet, cook uncovered for a minute or two. The overall mixture should be fairly dry. Remove kale to a large bowl.
  4. Toss cooked kale with cooked sausage and onions. Allow to cool for 5 minutes. Toss mixture with basil, egg, and ricotta. Season with salt and pepper.
  5. Spoon sausage and kale mixture into cooked tart shell. Be sure to evenly cover the bottom of the tart shell. Bake the tart on a baking tray for 10-15 minutes at 400 degrees. Remove tart from oven when the filling is set and the tart shell is nicely brown. Cool tart slightly on a wire rack. Slice and serve with a big green salad.

More Great Recipes: Kale|Ricotta|Tarts|Pie|Basil

Topics: Pie

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Comments (147) Questions (9)

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3 months ago Shaina

Absolutely delicious! I made a vegetarian version of this and subbed the sausage for mushrooms, then added artichokes & sun-dried tomatoes to the mix to make it more filling- amazing! Heavily seasoned with sea salt, pepper, garlic, and a touch of cayenne and it's perfect. Hubs- who is a meat eater- loved it!

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5 months ago Tara chamot

Question: Don't have a pie dish w/ removable bottom, so just wondering if anyone has just used a normal pie plate and if so do I still need to blind bake or do you think I could just put dough in dish, cover with filling, then bake?

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4 months ago Sarahlmorford

I would definitely still do the blind bake - I don't think you'll have an issue with using a pie plate but I would line it really well with buttered parchment so you can get it out. If you're not "serving it" on a platter or cake stand, it will be no worries since you'll be able to easily get slices out.

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6 months ago NotTooSweet

Running out of ways to say delicious about the recipes on this site, but this was truly delicious! Followed Manhattan Tart's pastry tip, but also held back about a dime's worth of dough to fill in cracks after it blind-baked. Very easy, no rolling and a great crust. Used feta (since I had it), spicy sausage and the rest just as the recipe suggests - it was fantastic!

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6 months ago MJ

Hello. I've never made scallops (I know, shame on me) but can someone please give me their best and tastiest recipe PLEASE. Thanks so much.

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6 months ago DJ

Try collard greens instead of kale; it is tastier, holds up very well, and is a more classic winter green --like spinich with muscles.

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7 months ago Curlytexan

Made this according to recipe. It was great and the kids liked it!

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8 months ago taxidog

I want to try this with a mushroom crust (like a graham cracker crust but with breadcrumbs and diced sauteed mushrooms) that I stole from a quiche recipe. It sounds great.

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9 months ago Eva

stupid auto correct, I meant "Delish!"

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9 months ago Eva

I made this tonight and it was fantastic! First, I want to say that the tart shell dough was absolutely perfect to work with...no tears, no crumbling, absolute perfection! For the filling, I didn't really pay attention to the amounts of the sausage or kale or goat cheese, I just kind of eyeballed it. I did generously season the onions with salt and pepper as well as the kale. I think it made all the difference. Didn't have any wine on hand so I subbed chicken broth. I will definitely make this again! Relish!

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11 months ago macfly18

For those who wanted to make this without the crust - just made it in a cast iron skillet in the oven and it worked out fine.

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over 1 year ago kimberly.godwin

This was good, just a bit plain for me. Maybe a bit more in the spice dept might help. Like a tad of red pepper. But overall a good dinner.

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over 1 year ago magnamosa

i have the same question as someone about a year ago and i didn't notice a response for....has anyone tried it without the crust for those of us watching our carbs? thanks

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over 1 year ago Manhattan Tart

Crust works great just whirled in the Cuisinart then pressed directly into tart pan and frozen for 30 min, docked, then baked. I used a combo of cottage cheese & chevre (maybe 1/2 c.) and 2 eggs and skipped the basil but added several gratings of nutmeg. It was fabulous!

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over 1 year ago Tashipluto

I made this last night and we loved it. Didn't have any ricotta or goat cheese, so I mixed 1/4 cup of yogurt with a couple of tablespoons of cream and a dash of salt. Also added a couple of tbsp of parmesan and subbed marjoram for the basil. Even with all the substitutions, it was a winner!

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over 1 year ago WoooPigSooie!

A fantastic dish! I took a big shortcut (sorry, My Pantry Shelf!) and used a Trader Joe's frozen pie crust. Worked out perfectly. Oh - and I had to tell my husband we were having a modern version of "pot pie" because he balks at anything called a tart....

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over 1 year ago ontilt

Made this the other night for the family and was definitely a hit. Love the dish and flavor. Great way to sneak more kale into the diet. Thanks!

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over 1 year ago Dimply Dots

Loved this dish. Such great flavor. Did not have any problems with anything. Added a handful of Parmesan for good measure and bit more wine to keep the kale steaming. Thought about adding an extra egg but decided to do it as is the first time around. It's a bit crumbly but no one seemed to mind. It certainly didn't affect the flavor. A definite keeper!

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almost 2 years ago oinky

Wonderful dish.. My usual dinner guests sound like a bad joke: What do you serve for a vegetarian, the gluten intolerant, and the girl with tree nut allergies?? (Thank goodness we can eat dairy!) I used a frozen gluten free pie crust (from whole foods), and made this with a home made mushroom crumbled "sausage", served with a simple arugula salad w/ thinly sliced radish and green onion. I was lucky enough to have an itty bit leftover for lunch the next day :)

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8 months ago chocolat

You had something else entirely.
This is stupid.

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6 months ago TXExpatInBKK

I disagree chocolat. I think her sausage probably tasted a bit different, but the rest of her ingredients were pretty much accurate. If I understand correctly, the arugula salad was served as a side dish, not in place of the kale filling.

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about 2 years ago JoyBugaloo

Made this tonight with a frozen pie crust (shortcut!), goat cheese, and added a handful of halved cherry tomatoes, because we have them coming out of our ears right now--plus, they're pretty! YUM! --Gina (http://lindseysluscious...)

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about 2 years ago Erni

I made this for dinner for my husband a n one other guet, I got rave reviews from everyone who tried it. Great kale recipe!