Sausage and Kale Dinner Tart

By • March 11, 2011 • 134 Comments



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&MA&M

Serves 6

Tart Shell

  • 1 1/2 cup 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.
Jump to Comments (134)

Tags: Entrees, greens, savory

Comments (134) Questions (8)

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Stringio

4 months 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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6 months 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

Food52

6 months 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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6 months 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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7 months 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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7 months 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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7 months 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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10 months 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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11 months 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 1 year 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!

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about 1 year ago Amy Gonsier

I made this today and it was great, I did have trouble rolling it out but just pressed it into the tart pan. I was afraid the filling would be too crumbly so I added one more egg and a handful of shredded Parmesan in addition to 1/4 cup of ricotta and it was perfect, not at all like quiche, still somewhat crumbly but easy to cut and serve. We all loved it!

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about 1 year ago giuia.grady

This is a perfect and very satisfying tart. Great recipe!

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over 1 year ago Lee Stokes Hilton

I've often made this same mix of sausage, kale, and ricotta (using homemade ricotta, which is simple and beyond compare) and instead of a pie shell tossed it with whole wheat pasta, which is faster and easier, but still tastes great. I also add thin strips of sun-dried tomatoes to the kale saute. Makes me hungry just thinking about it.

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over 1 year ago glammie

Could you do this without a crust to make it a little more carb-friendly? Or, sometimes in lieu of a crust, I'll spray a pie plate with PAM and then coat with dry bread crumbs -- would that work?

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over 1 year ago Sarahlmorford

I made this for the first time last Sunday. The crust was simple and came out great. My grocery store was out of Kale so I substituted swiss chard which worked well - I sauteed it for a little less time. I used hot italian turkey sausage - and the flavor was divine. Leftovers for lunch the next day were even better. Can't wait to make this again and again and it really is infinitely adaptable with greens/sausage/cheese in different varieties.

Burnt_offering

over 1 year ago Burnt Offerings

I agree - good fridge cleaner. I leftover lamb and mint sausage, and half a fennel bulb that I caramelized with the onion and garlic - solid addition!

Food52

over 1 year ago Manhattan Tart

What a forgiving base from which to start! The crust was fabulous (just pressed it directly into the tart pan -- skipped the "disk" freezing part -- and froze it in the pan). It's a great pantry/'fridge cleaning tart, because I used what I had: a hefty 1/3 cup of goat cheese plus neufchatel, frozen spinach, 3 eggs + a bit of cream, fresh chopped thyme and a sprinkling of fontina on the top. Yes, it's a departure from the recipe, but it avoided a trek to the market (a lovely thing) and made my family very happy. Loved it!

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over 1 year ago teafanatic

We made this tart for dinner the other night. I would agree that it is pretty simple to make. Flavor wise- meh. It did not live up to expectations.

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almost 2 years ago shoesthatilike

There couldn't be an easier, more satisfying tart, especially as we move into the fall. I bet it would be good with whatever hearty greens you have around. I made much of it while muted on a conference call. (Shhh, don't tell!)

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almost 2 years ago bewler

I have made this tart six times - and it is excellent!!!! It is far easier to throw together than it looks at first and, as others have said, lends itself to variations really well. I have added fennel, used chicken sausage, played with different types of cheese. Thanks for a fantastic recipe!

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about 2 years ago lschmoyer

This is great for people who don't completely love kale. The wine softens and sweetens the greens - excellent recipe!

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about 2 years ago Hark

Made this with sweet potato instead of sausage. The sausage version is tastier (in my husband's opinion), but I thought it was a really good vegetarian alternative.

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about 2 years ago bewler

This was really delicious! I was pleasantly surprised at how quickly it all came together despite the long list of steps. As others have suggested, it would be easier to make substitutions and additions based on what's available and in season. Thanks for a great "go to" recipe!

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over 2 years ago SK Brenton

Quite good and affordable.. I also used half fennel in place of the onion. I garnished with oven-dried roma tomatoes around the outside border and finished with a drizzle of white truffle oil.

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over 2 years ago Seaward

We made this earlier this week, and I agree with everyone, it looks great! This was the first time I've ever worked with kale and I feel like I'm missing something. This tart was so chewy, my husband almost declared it inedible. Is kale always this chewy? Could I substitute spinach and if so would I have to wilt it by itself in order not to have the spinach water in the tart? Any suggestions would be appreciated - I love tarts!

Karen_and_amy

over 2 years ago My Pantry Shelf

Seaward,
I hope this doesn't turn you off to kale, it is such a fantastic vegetable! It certainly is chewier than spinach, but it sounds like you might have had a tough bunch. The precooking of the kale should be enough to tenderize it. As far as the spinach is concerned, give it a try! It is such a delicate green, that it may break down too much. I have not tried it myself. Chard is another good substitute. If you go with spinach, just cook it uncovered until the water evaporates.

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7 months ago Dimply Dots

I know you wrote this 3 years ago, but thought I'd just add that if you cook the kale twice as long as suggested it really softens up more. Also lacinato kale tends to cook quicker in my opinion than curly or red kale so that's another option. Hope you try this tart again it's too good to give up on!

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over 2 years ago m.izzy

Had to log-in and comment on this one. Simply delicious. I was nervous my husband wouldn't like it because of the greens (ridiculous I know) but he said it was his new favorite. Thanks so much for the recipe! Instant keeper.

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over 2 years ago m.izzy

Wanted to add that I used the French pastry dough recipe on David Lebovitz's site that another commenter recommended and it worked wonderfully. I was really nervous about making my own tart shell but it was too easy!

Also blended ricotta and feta. Wanted the extra flavor of the feta and it payed off.

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over 2 years ago rachelib

Loved this tart. The shell shrank after pre-baking, so it didn't have much of an edge. Very tasty none the less.

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over 2 years ago themjpchallenge

Great recipe! I love kale, and this really works well. I used 3 more eggs in substitute to the cheese [I am lactose intolerant] and I'm betting it tastes just as good as with cheese!

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over 2 years ago scot walters

Great site and great recipe. I'm a fat loss specialist who likes all types of foods ( an ex chef ). I've been on my nutrition plan faithfully and decided that it was time for a treat. This is gonna be it!

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over 2 years ago d_ribbens

I made this for dinner last night, but added some diced apple into the pan at the same time as the onions because I generally like apple and sausage together. I also used part feta, part ricotta.

It turned out wonderfully, super delicious! Made a great leftover lunch as well :) Thank you for sharing the recipe!

Junechamp

over 2 years ago ChefJune

June is a trusted source on General Cooking.

were I not in Paris, I would be making this for dinner this week. Sounds like exactly what I would like to eat tonight.

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over 2 years ago calendargirl

In PARIS! Sigh... surely you will be having something wonderful tonight. I was just yearning for my favorite Paris street food: falafel from one of the great spots on rue des Rosiers! There are two which compete with each other and are located immediately across the street from each other -- Mi-Va-Mi and L'as du Fallafel. You cannot go wrong with either!

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over 2 years ago calendargirl

We totally adored this when I made it the other day. I hid the last piece at the back of the fridge so I could savor it for one of those solo kitchen lunches. For half of the onions, I substituted chopped fennel, which was perfect with the kale and sausage. Can't wait to make it again. Thanks!.

Karen_and_amy

over 2 years ago My Pantry Shelf

Great idea to add in some fennel!

Claire

over 2 years ago midnitechef

This contest was listed as a resource on this article:
http://money.msn.com/family...

Yay for Food52!

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over 2 years ago lloreen

this is genius! I made it with an olive oil whole wheat tart crust - healthy and crunchy - I recommend it. I also ended up adding an extra egg and a few tablespoons of creme fraiche for binding
I will add this recipe to my repertoire because it was elegant, healthy, and delicious!

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almost 3 years ago ladylinks

100% looking forward to making this recipe...I have some homemade sausage that I plan to use too! Any thoughts about cooking the tart in a cast iron skillet? ...or should I play it safe and stick with a tart pan.

Karen_and_amy

almost 3 years ago My Pantry Shelf

I think a cast iron would work fine. It will look a little more rustic, which could be s good thing. Homemade sausage, yum!

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almost 3 years ago Digitalmikey

F'in delicious! I will be making this one on regular occasions. Simple, affordable and a wide appeal.

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almost 3 years ago Janey

Any thoughts for what to substitute. My husband does not eat cheese.

Karen_and_amy

over 2 years ago My Pantry Shelf

Sorry, I just saw your comment. How about tofu? Crumble it up and season it with salt and pepper, then cook it down with the onions. Or leave out the cheese altogether. That would be fine too.

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almost 3 years ago Carrie Bertz

This was absolutely lovely! I made this for my book club and the ladies raved. I did sub feta for the ricotta because that's what I had on hand and also used hot Italian sausage because we like spicy. Looking forward to making this for the holidays. Thanks so much!

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almost 3 years ago Dabblings

I made this tonight for dinner using some homemade itallian sausage and some of the first kale of the season from our garden. My 2 year old son liked it so much he put down his dessert and asked for more. Thanks for sharing!

Karen_and_amy

almost 3 years ago My Pantry Shelf

Great story, thanks for sharing!

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almost 3 years ago ellent124

Made a thinner crust to save calories--that was OK, but the filling--I followed the recipe exactly and used the ricotta. I mixed it with the egg and it wasn't enough to hold it together. It was like 3-4 cups of filling and 1/2 cup binder. Tasted great, but I can't cut it into a nice wedge--sure didn't look pretty on the plate. Any advice outside of adding more egg?

Karen_and_amy

almost 3 years ago My Pantry Shelf

Ellen,

I intentionally did not add more egg, because I wanted to feature the sausage and kale and avoid a quiche-like texture. Adding an additional egg is the obvious way to bind it further. I suspect that part of the problem you had stemmed from the thinner crust. The filling is loose, so it relies on the crust to provide support as it is transported from pan to plate. Sorry it didn't work out for you. I hope it was still tasty, if not pretty!

Karen

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almost 3 years ago leah_shelton_pucciarelli

I used feta and it worked really well.

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almost 3 years ago leah_shelton_pucciarelli

Absolutely delicious! And beautiful, too!

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almost 3 years ago leah_shelton_pucciarelli

Absolutely delicious! And beautiful, too!

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almost 3 years ago redhotcookinmama

Great recipe! I am thinking about making this for the Slow Food $5 Challenge. What if I don't have a tart pan?

Karen_and_amy

almost 3 years ago My Pantry Shelf

I would try it in a pie tin or even an oven safe skillet. Let us know how it turns out!

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almost 3 years ago redhotcookinmama

Thank you! It went great! Here is a link: http://wp.me/p1sTXl-f1

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almost 3 years ago Qdrake

Ooops! I didn't read thru ALL the comments before writing mine - got a little irked at complaints about the cost (my bad). I see that you did note in a comment how to make one's own ricotta at home. (Thanks for that BTW) This is such a well deserved win. I'll be looking for other recipes from you!

Karen_and_amy

almost 3 years ago My Pantry Shelf

Thank you, Qdrake for all your thoughtful comments. Don't be afraid of basil with kale, it is no doubt one of those "Italian herbs" in your blend. It really does work well in the tart.

Regarding the cost, my friend recently made this and saved her receipt for me (after reading some of the comments here). Her total (shopping at a Safeway in Northern California) was just over $9. (Not including the splash of wine she added from an open bottle in the fridge). There certainly are cheaper meals, but it comes in way under the $5 per person Slow Food challenge that is coming up.

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almost 3 years ago Qdrake

Congratulations on your win. This sounds delish. I make a sausage/kale soup that I love. But I am somewhat leery of the basil - do you find it really goes with the flavor of kale? I use italian sausage in the soup I make and add a small amount of mixed "Italian" herbs and some fennel seed. I might be tempted to sub that for the basil.

In regards to the cost, on the surface it might seem expensive; but if you look at it well it really is not. Kale can usually be had for about a dollar a bunch. Eggs and flour most people have on hand. My local Sprouts sells fresh sausage in a variety of types for three dollars a pound and this recipe calls for half a pound. A large container of ricotta can be had at my local Sam's club for under six dollars - the amount used here would be a tiny fraction of the container. If I could not afford the ricotta, I might make a small amount of fresh paneer from either a quart or a half gallon of milk. And if butter is too expensive for the crust, you could use margarine or shortening or even (if you could bear the idea) lard. By my calculations, using some ingredients that are on hand, 2 bunches of kale, and half a pound of sausage, this could be made for somewhere between 5-8 dollars and should feed six. That may not be the absolute cheapest meal, but it's pretty darn cheap!

One last suggestion. If one cannot afford ricotta and is concerned about the protein it would have added, turn this into a quiche by adding a couple more eggs and a little milk. Also, this recipe looks pretty forgiving. Sub ham or bacon for sausage. Sub chard or collards for kale. Etcetera. Believe me, it can be the base for a number of very inexpensive meals. The butter in the crust seems to be the most lux ingredient to me!

Sorry for rambling on. Just wanted to point out that with a little care this CAN be a very inexpensive recipe, hence the criticism of it's cost is not really justified. And once again, my congrats to My Pantry Shelf for the win, and thanks for sharing this versatile recipe!

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about 3 years ago KingKelsey

This was so tasty! Made it with kale from my farm box and it was the perfect thing, even though it was probably too hot to have the oven on. My boyfriend was thrilled b/c I never cook with sausage :)

Karen_and_amy

about 3 years ago My Pantry Shelf

I am so glad you liked it! Thanks for the feedback.

Stringio

about 3 years ago louise_leduc_kennedy

Made this for Father's Day celebration with kale from the CSA Share and a red leaf lettuce salad with balsamic and shallot vinaigrette. Raves all around -- even the 8 year old. Had feta on hand and that was delicious. I think this filling would make yummy appetizers in little savory tartlets. Mmmmm.

Karen_and_amy

about 3 years ago My Pantry Shelf

Ohhh, I love the tartlet idea! I am glad the tart was a hit. It passed the test of my two young kids as well.

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about 3 years ago TerriCooks

I cannot wait to try this! I can already taste it!

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

I just copied and saved this. First time I've ever also copied the photo, because it just looks SO delicious.

Was thinking that you could do all of the filling procedures and then use it to top a fabulous pizza, as well as a tart! Would be yummy with or without cheese.

Karen_and_amy

about 3 years ago My Pantry Shelf

The topping would be great on a pizza. I ended up eating the filling without the crust as leftovers, it was great on its own.

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

Italian Grandmas are famous for making sandwiches out of mixtures like this. Would also be good on a ciabatta roll! ;)

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about 3 years ago meg226

This looks lovely! Do you suppose I could use the swiss chard I just got from my CSA instead of the kale? I would assume so, but I wanted to double check because I'm still learning my way around heartier greens. Thanks!

Karen_and_amy

about 3 years ago My Pantry Shelf

Great idea. I find that chard and kale work interchangeably in almost every case. I tend to prefer kale, but we have a ton of chard in the garden right now, so that is all we have been eating. Keep in mind that chard cooks a little faster.

Fb

about 3 years ago BlueKaleRoad

Congratulations! I am a such a kale lover and can't wait to try this tart. I don't eat sausage, though, so will try increasing the kale and onions or adding another veggie in the filling.

Karen_and_amy

about 3 years ago My Pantry Shelf

A friend just made this with veggie sausage and said it turned out great. Another option is crumbled tofu which you could saute up with onions.

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about 3 years ago Panfusine

OOH you just gave me a great idea.. Marinaded Paneer cheese in lieu of the sausage for the vegetarians around.. THANK YOU my Pantry shelf!

Karen_and_amy

about 3 years ago My Pantry Shelf

Great idea, Panfusine! That sounds delicious.

Fb

about 3 years ago BlueKaleRoad

I like all these veg options...thank you! :)

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

When I am cooking for vegetarians, I often sub coarsely chopped sauteed carrots for the meat/sausage.

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about 3 years ago chefJesuslover4ever

Congrats on your win. This dish looks and sounds amazing!!! I will have to try making it myself one of these days.

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about 3 years ago Ilex

I think this looks like a delicious recipe.

But not a cheap one. Ricotta? Pie crust? Not things I can generally afford when budget eating.

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about 3 years ago marisab67

I agree totally. At the cheapest store in town this would cost $15. Which is not dirt cheap if you're poor. And it's kind of wintry. But I'm just bitter:)

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about 3 years ago healthierkitchen

Congratulations! Saving this!!

Lorigoldsby

about 3 years ago lorigoldsby

Congrats on your beautiful tart!

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about 3 years ago Midge

What a gorgeous tart. Congrats on your win My Pantry Shelf!

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations on your win! This recipe is a total keeper. Yum!

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about 3 years ago WoooPigSooie!

I'm embarrassed to ask... but any suggestions for a shortcut --- a premade crust?

Karen_and_amy

about 3 years ago My Pantry Shelf

Oh, don't be embarrassed. This crust is pretty forgiving. If you roll it out and it rips, just pat in an extra piece in its place. You can do it! But, if you don't want to, the crust at Trader Joe's is pretty good. It is made with real butter and no scary stuff. It is usually kept in the freezer.

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

Whole Foods has organic whole wheat pastry shells that are easy to defrost and fit into your tart pan. Saves time on a busy week night. and yes, they taste VERY good. :)

Karen_and_amy

about 3 years ago My Pantry Shelf

Thanks for the tip, Chef June.

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about 3 years ago gingerroot

Congratulations! I am looking forward to trying your beautiful tart.

Karen_and_amy

about 3 years ago My Pantry Shelf

Thank you.

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about 3 years ago Baby Awearness

I'm making this this week!

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about 3 years ago What Julia Ate

Yay, Karen!! Congrats! It looks delicious--totally up my alley.

Karen_and_amy

about 3 years ago My Pantry Shelf

Thank you, Julia!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congrats on the win, your tart is gorgeous!

Karen_and_amy

about 3 years ago My Pantry Shelf

Thank you, I wish I had the photography skills of the food52 photographer!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh I know what you mean but honestly your photograph is gorgeous. I think you took a beautiful picture

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about 3 years ago cookinginvictoria

Congratulations on your win and a lovely recipe, My Pantry Shelf! I have saved this recipe -- I am planning to make your tart this weekend with some lovely looking kale from my garden. Do you prefer using mild or spicy sausage in the tart?

Karen_and_amy

about 3 years ago My Pantry Shelf

Thank you. The tart would be great with either mild or spicy. I tend to favor spicy though.

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about 3 years ago Sagegreen

Congrats on your win. Your tart sounds stunning!

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about 3 years ago Panfusine

Congratulations on the win!!! well deserved, it looks beautiful!

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about 3 years ago Lise Lunge-Larsen

I just came from dinner having made this tart and it was outstanding. It was hard to stop eating. And the wise community with the "one vegetable, one community" program is wonderful Duluth, MN on the north shore of Lake Superior. Check us out!

Karen_and_amy

about 3 years ago My Pantry Shelf

Wonderful. Thank you for sharing, Lise.

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about 3 years ago mariaraynal

I made this yesterday and it was wonderful. Just wonderful. It would be excellent at brunch as well, and I also think the filling would be terrific over pasta.

Karen_and_amy

about 3 years ago My Pantry Shelf

I'm so glad that you enjoyed the tart. Great idea about serving it over pasta.

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about 3 years ago cookinginvictoria

I am a big kale (and sausage!) lover. Your recipe looks and sounds delicious. Congratulations!

Karen_and_amy

about 3 years ago My Pantry Shelf

Thank you.

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about 3 years ago Lise Lunge-Larsen

Wonderful recipe. In our town we have a "one book, one community" program and this summer we added, "One vegetable, one community" and kale is the vegetable of choice! I can't wait to share this.

Burnt_offering

about 3 years ago Burnt Offerings

THAT is an exceedingly cool ideal. What town is this, that is so wise?

Karen_and_amy

about 3 years ago My Pantry Shelf

I love hearing of other kale lovers! What a wonderful community activity.

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about 3 years ago mariaraynal

Brilliant, beautiful recipe. I can't stop thinking about it, and I can't wait to make it myself. Congrats!

Karen_and_amy

about 3 years ago My Pantry Shelf

Thank you. Let me know what you think!

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about 3 years ago cookerjones

What a fabulous and fabulously easy recipe! I made this for dinner last night and the boyfriend absolutely raved. Plus the whole house smelled amazing. Oh and perhaps the best part is now I have a positively delectable lunch today! Congratulations!

Karen_and_amy

about 3 years ago My Pantry Shelf

Ohhh, so glad you tried it and liked it. I envy your lunch! Thank you.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations! This looks perfectly delicious. I'm also a kale fanatic, especially with sausage. So, I will definitely have to try this soon.

Karen_and_amy

about 3 years ago My Pantry Shelf

Thank you, five and spice! I have been making a lot of sausage with Charcutepalooza. This recipe is one of my favorite ways to serve it (and use up the kale hanging on in the garden!)

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about 3 years ago lloreen

This looks wonderful - I love anything with kale and it is the only thing I crave from the US when I am abroad. You can't get kale for love or money in France. I am not sure that I agree that this dish is "dirt cheap", but it certainly looks delicious and I will plan on making it as soon as I can get my hands on some kale.

Karen_and_amy

about 3 years ago My Pantry Shelf

How interesting! Why don't the French love kale? I have never heard that before. Kale is a staple in our garden, so we eat it every way imaginable.

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about 3 years ago lloreen

I don't know why the French don't eat kale - the word doesn't even exist in French. The closest translation is "curly cabbage." I have seen kale a few times as an ornamental hedge in a garden and I have been sorely tempted to clip a few leaves. I will just have to wait to return to the US to make this tart.

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about 3 years ago marisab67

David Lebovitz's blog yesterday was all about bringing back bags of it back because he can't get it there!

Karen_and_amy

about 3 years ago My Pantry Shelf

Thanks for the tip about DL's blog! I love the idea of flying with kale. How does that work with customs?

Lorigoldsby

about 3 years ago lorigoldsby

Congrats!

Karen_and_amy

about 3 years ago My Pantry Shelf

Thank you!

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about 3 years ago Mandilynn

You know, I was JUST giving the kale in my grocery store some big saucer-shaped doe eyes yesterday. I felt bad buying it with so many spring vegetables abounding! But now, you may have just convinced me to indulge. One of my favorite things is kale and sausage. Add some white beans and I'm in heaven. Maybe I could sprinkle some beans and a couple sun dried tomatoes on the top of this?

Karen_and_amy

about 3 years ago My Pantry Shelf

Though kale is hardy enough to thrive through the winter in many parts of the world, it is also definitely a spring (and fall) vegetable. Glad to know I'm not the only one who loves kale! Beans and tomatoes? Why not!

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over 2 years ago LE BEC FIN

BRILLiant thinking!

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about 3 years ago jmddc

This looks so very delicious! For those who consistently have trouble with pastry (me), the French pastry dough recipe on David Lebovitz's site would be perfect for this tart since the filling isn't too loose. It's a crazy way to make a tart shell but works every time. We will be eating your lovely savory tart soon!

Karen_and_amy

about 3 years ago My Pantry Shelf

Thanks for the recommendation. I will look up DL's crust.

Dscn3274

about 3 years ago inpatskitchen

This is beautiful!! Congratulations!

Karen_and_amy

about 3 years ago My Pantry Shelf

Thank you!

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about 3 years ago TasteFood

Lovely - congratulations!

Claire

about 3 years ago midnitechef

Ricotta can be pricey, would you substitute it with mozzarella or jack cheese?

Karen_and_amy

about 3 years ago My Pantry Shelf

Hmmm, I love the way the ricotta melds into the filling. Moz or jack would be good too- or feta or goat cheese. It only uses 1/4 cup.

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about 3 years ago rmll22

You can make your own ricotta with milk and lemon juice. You can even use milk that is starting to go bad. Just heat the milk, add the lemon juice and you'll get a curdled mass. Just put it in cheesecloth and let it hang for 60-90 mins. It's simply fabulous.

Burnt_offering

about 3 years ago Burnt Offerings

Wow - great choice! Putting it in rotation now.

Me

about 3 years ago wssmom

Congratulations!

Karen_and_amy

about 3 years ago My Pantry Shelf

I am thrilled to be a finalist! Thank you!

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about 3 years ago lastnightsdinner

Beautiful tart, and it sounds delicious! Congrats to you!