Fall
Sausage and Kale Dinner Tart
Recipe by: My Pantry Shelf
Popular on Food52
165 Reviews
Sandra13
December 9, 2022
I'm just curious to know why some of your quiche recipes say to pre-bake the pie shell for quite a long time (like this one) and some say to pour the mixture right in the raw pie pastry with no pre-baking instructions (e.g., =Leek, Lemon, Feta Quiche).
marthamsmith
November 7, 2022
Good, but a fair amount of work. I made two tarts using Italian "sweet" sausage but using feta in one and ricotta on the other. The feta was much preferred in my home as the ricotta was too bland.
Jenny A.
December 12, 2021
This turned out beautifully on the first attempt, and I started it at 5pm ... a little hesitant about the time crunch of making, resting and pre-baking a pie crust, but dinner was done before 7pm. However ... i read these reviews and opted to add not one, not two but THREE eggs in there. I think anything less, and it would have been crumbly. Instead, it was beautiful, with just a hint of egg throughout. I will say, I used a 12-inch, not a 9-inch pie dish. Boyfriend loved it and we threw a ton of chili flakes on it, with feta rather than ricotta. Would absolutely make again
Staceydeewoods
November 4, 2020
I’m dying to make this but I only have a glass pie pan. Has anyone made it like this? Will it still work?
Jenny A.
December 12, 2021
I used an Emile Henry thick pie dish. Was beautiful result. I did spray it before pre-baking the crust. Nothing stuck. was fabulous
Kevin
August 11, 2020
Outstanding! Added a splash of milk to the mix and a handful of cherry tomatoes.
Darian
October 19, 2019
So, I'm not sure how relevant my review will be, with the modifications I made - but here goes! I actually used the crust recipe from this other food52 recipe: https://food52.com/recipes/32092-bacon-and-leek-tart but within that I used aged provolone instead of parmesan, and omitted the salt (per my and others' previous reviews of that crust). For the filling, I used spinach instead of kale and threw in some of the aged provolone that I used in the crust. I was probably a little heavy on the ricotta as I didn't measure it. Overall it turned out really well! I served it with a green salad for a fairly quick and easy dinner.
Mary R.
March 17, 2019
Can I substitute spinach for kale? Not a fan of kale and don’t eat other greens...
jlriddell
December 16, 2018
I would agree that the filling was a little dry. I would simply add a bit of egg white to it next time to make it stick together a little bit more. No issues with the dough which turned out perfectly. I would just say it was a little more plentiful than I needed for my tart pan.
AudreyXuan
January 5, 2018
Although this turned out fairly well, I have to admit I was a bit disappointed. The flavours were fine, but the filling didn't hold together at all--it ended up more like a dry casserole with a pie pastry topping. 6.5/10.
Sydney
December 23, 2017
Do you think this would travel 3.5 hours in the car well? Over ice Packs??Then pop in oven at destination? Thanks!
Yayita
March 22, 2017
Food52 Sausage and Kale Dinner Tart by My Pantry Shelf
Rating of 3.5 out of 5
This was the star of my dinner table; however, I did have to modify it a bit based on the other comments I read.
1. I followed the Tart shell portion of the recipe as written but unfortunately my dough was slightly dry as it didn't easily press into a disc per the instructions. Thinking that maybe I was overreacting and that it would be fine after it was chilled, I went ahead and chilled without adding more water. When I brought the chilled frozen dough out I couldn't roll it at all as it was dry, crumbly and falling apart so I cautiously decided to add about 1/4 cup of vodka. From another Food52 recipe I knew that a trick to adding more water was using some vodka instead in an effort to help you wet the dough while not toughening it in the process. I added 1/4 cup of cold vodka as a Hail Mary since I needed to serve that Tart for a dinner party. This helped me wet the dough enough for it to be rolled per the instructions.
2. In addition to adding the eggs and ricotta, I also used ~3 tablespoons of créeme Fraiche so that the mixture wasn't too dry. Other people had noted that it was a bit dry and when I saw my mixture after mixing the egg and ricotta in, I realized what they meant.
3. To add a bit of sharpness to it I broiled that Tart with ~1/2 cup of white sharp cheddar cheese 2 mins before it was done baking. This nicely complemented the rest of the tart flavor wise and also helped it atheistically as the mixture on its own rested in an uneven way in the tart shell and did not appear as if it would nicely level off as it cooked since it was a bit in the dry side. As the cheese melted under the broiler, it nicely filled in the small valleys of the mixture.
Overall, I was pleased with the results. I will definitely be making it again and it lends itself to different interpretations and a good candidate for a clean-out-the-fridge tart.
Rating of 3.5 out of 5
This was the star of my dinner table; however, I did have to modify it a bit based on the other comments I read.
1. I followed the Tart shell portion of the recipe as written but unfortunately my dough was slightly dry as it didn't easily press into a disc per the instructions. Thinking that maybe I was overreacting and that it would be fine after it was chilled, I went ahead and chilled without adding more water. When I brought the chilled frozen dough out I couldn't roll it at all as it was dry, crumbly and falling apart so I cautiously decided to add about 1/4 cup of vodka. From another Food52 recipe I knew that a trick to adding more water was using some vodka instead in an effort to help you wet the dough while not toughening it in the process. I added 1/4 cup of cold vodka as a Hail Mary since I needed to serve that Tart for a dinner party. This helped me wet the dough enough for it to be rolled per the instructions.
2. In addition to adding the eggs and ricotta, I also used ~3 tablespoons of créeme Fraiche so that the mixture wasn't too dry. Other people had noted that it was a bit dry and when I saw my mixture after mixing the egg and ricotta in, I realized what they meant.
3. To add a bit of sharpness to it I broiled that Tart with ~1/2 cup of white sharp cheddar cheese 2 mins before it was done baking. This nicely complemented the rest of the tart flavor wise and also helped it atheistically as the mixture on its own rested in an uneven way in the tart shell and did not appear as if it would nicely level off as it cooked since it was a bit in the dry side. As the cheese melted under the broiler, it nicely filled in the small valleys of the mixture.
Overall, I was pleased with the results. I will definitely be making it again and it lends itself to different interpretations and a good candidate for a clean-out-the-fridge tart.
Linda
July 27, 2016
Delicious. I added a cup of mushrooms. And only 1 cup of obion. Not an onion fan. We're growing kale this year, so looking for good recipes. Thank you.
Idalu
November 30, 2015
Delicious though a little dry. Next time i will add a bit of heavy cream to the sausage/kale mix. A keeper.
Tanya M.
November 9, 2015
I was wondering about making this recipe ahead as well. If so, at which step would one stop in the advance prep? For example, would you make the filling and crust and keep them separate, and then when ready to serve, add filling to the crust before baking? Or, could you bake it all ahead and then simple reheat?
E-Lo
November 4, 2015
can you make the filling a day (or two or three) ahead and proceed with step 5 at a later date? Thanks !
Shaina
June 4, 2015
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!
Tara C.
April 20, 2015
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?
Sarahlmorford
April 21, 2015
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.
NotTooSweet
March 15, 2015
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!
MJ
March 10, 2015
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.
DJ
March 10, 2015
Try collard greens instead of kale; it is tastier, holds up very well, and is a more classic winter green --like spinich with muscles.
taxidog
January 13, 2015
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.
Eva
November 23, 2014
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!
macfly18
October 12, 2014
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.
kimberly.godwin
March 23, 2014
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.
magnamosa
February 12, 2014
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
Manhattan T.
February 7, 2014
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!
Tashipluto
February 2, 2014
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!
WoooPigSooie
January 13, 2014
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....
ontilt
January 5, 2014
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!
Dimply D.
January 1, 2014
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!
oinky
October 12, 2013
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 :)
TXExpatInBKK
March 10, 2015
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.
JoyBugaloo
August 25, 2013
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.blogspot.com)
Erni
June 16, 2013
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!
Amy G.
June 13, 2013
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!
Lee S.
February 18, 2013
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.
glammie
February 18, 2013
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?
Sarahlmorford
January 20, 2013
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 O.
January 5, 2013
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!
Manhattan T.
November 9, 2012
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!
teafanatic
October 31, 2012
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.
shoesthatilike
September 6, 2012
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!)
bewler
July 31, 2012
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!
lschmoyer
July 11, 2012
This is great for people who don't completely love kale. The wine softens and sweetens the greens - excellent recipe!
Hark
July 8, 2012
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.
bewler
July 1, 2012
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!
SK B.
March 15, 2012
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.
Seaward
February 14, 2012
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!
My P.
February 15, 2012
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.
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.
Dimply D.
January 1, 2014
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!
m.izzy
February 11, 2012
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.
m.izzy
February 11, 2012
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.
Also blended ricotta and feta. Wanted the extra flavor of the feta and it payed off.
rachelib
January 24, 2012
Loved this tart. The shell shrank after pre-baking, so it didn't have much of an edge. Very tasty none the less.
themjpchallenge
January 8, 2012
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!
scot W.
December 10, 2011
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!
d_ribbens
December 7, 2011
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!
It turned out wonderfully, super delicious! Made a great leftover lunch as well :) Thank you for sharing the recipe!
ChefJune
December 6, 2011
were I not in Paris, I would be making this for dinner this week. Sounds like exactly what I would like to eat tonight.
calendargirl
December 6, 2011
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!
calendargirl
December 5, 2011
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!.
midnitechef
December 2, 2011
This contest was listed as a resource on this article:
http://money.msn.com/family-money/does-being-poor-make-you-fat.aspx?page=2
Yay for Food52!
http://money.msn.com/family-money/does-being-poor-make-you-fat.aspx?page=2
Yay for Food52!
lloreen
December 1, 2011
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!
I will add this recipe to my repertoire because it was elegant, healthy, and delicious!
ladylinks
October 26, 2011
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.
My P.
October 26, 2011
I think a cast iron would work fine. It will look a little more rustic, which could be s good thing. Homemade sausage, yum!
Digitalmikey
October 23, 2011
F'in delicious! I will be making this one on regular occasions. Simple, affordable and a wide appeal.
Janey
October 17, 2011
Any thoughts for what to substitute. My husband does not eat cheese.
My P.
November 14, 2011
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.
Carrie B.
October 17, 2011
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!
Dabblings
September 29, 2011
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!
ellent124
September 21, 2011
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?
My P.
September 22, 2011
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
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
redhotcookinmama
September 13, 2011
Great recipe! I am thinking about making this for the Slow Food $5 Challenge. What if I don't have a tart pan?
My P.
September 14, 2011
I would try it in a pie tin or even an oven safe skillet. Let us know how it turns out!
redhotcookinmama
September 20, 2011
Thank you! It went great! Here is a link: http://wp.me/p1sTXl-f1
Qdrake
September 12, 2011
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!
My P.
September 13, 2011
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.
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.
Qdrake
September 12, 2011
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!
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!
KingKelsey
July 19, 2011
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 :)
louise_leduc_kennedy
June 20, 2011
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.
My P.
July 24, 2011
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.
ChefJune
June 6, 2011
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.
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.
My P.
June 7, 2011
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.
ChefJune
June 7, 2011
Italian Grandmas are famous for making sandwiches out of mixtures like this. Would also be good on a ciabatta roll! ;)
meg226
June 5, 2011
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!
My P.
June 7, 2011
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.
BlueKaleRoad
June 2, 2011
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.
My P.
June 2, 2011
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.
Panfusine
June 2, 2011
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!
ChefJune
June 6, 2011
When I am cooking for vegetarians, I often sub coarsely chopped sauteed carrots for the meat/sausage.
chefJesuslover4ever
June 1, 2011
Congrats on your win. This dish looks and sounds amazing!!! I will have to try making it myself one of these days.
Ilex
June 1, 2011
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.
But not a cheap one. Ricotta? Pie crust? Not things I can generally afford when budget eating.
marisab67
June 2, 2011
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:)
WoooPigSooie
June 1, 2011
I'm embarrassed to ask... but any suggestions for a shortcut --- a premade crust?
My P.
June 1, 2011
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.
ChefJune
June 6, 2011
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. :)
cookinginvictoria
June 1, 2011
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?
My P.
June 1, 2011
Thank you. The tart would be great with either mild or spicy. I tend to favor spicy though.
Lise L.
May 31, 2011
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!
mariaraynal
May 31, 2011
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.
cookinginvictoria
May 31, 2011
I am a big kale (and sausage!) lover. Your recipe looks and sounds delicious. Congratulations!
Lise L.
May 30, 2011
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.
mariaraynal
May 28, 2011
Brilliant, beautiful recipe. I can't stop thinking about it, and I can't wait to make it myself. Congrats!
cookerjones
May 27, 2011
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!
fiveandspice
May 27, 2011
Congratulations! This looks perfectly delicious. I'm also a kale fanatic, especially with sausage. So, I will definitely have to try this soon.
My P.
May 27, 2011
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!)
lloreen
May 27, 2011
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.
My P.
May 27, 2011
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.
lloreen
May 27, 2011
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.
marisab67
May 27, 2011
David Lebovitz's blog yesterday was all about bringing back bags of it back because he can't get it there!
My P.
May 27, 2011
Thanks for the tip about DL's blog! I love the idea of flying with kale. How does that work with customs?
Mandilynn
May 26, 2011
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?
My P.
May 26, 2011
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!
jmddc
May 26, 2011
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!
midnitechef
May 26, 2011
Ricotta can be pricey, would you substitute it with mozzarella or jack cheese?
My P.
May 26, 2011
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.
rmll22
May 29, 2011
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.
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