This is one of those meals that brings immense pleasure to fans of efficiency in the kitchen. Okay, so that's probably all of us. Though technically My Pantry Shelf's sausage bespeckled, kale-errific tart bakes at 375°F and the apples at 400°F, we think you could find a happy in-between number (382 perhaps?) and bake them both at once. Dessert and dinner in one go? Yep! And as always, ready in just about an hour. It's a weeknight, after all, and you've got places to be!
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
2 cups apple cider 4 firm apples 1/2 pound italian sausage 1 large bunch kale 1/2 cup ricotta (or make your own)
We're betting you have butter, olive oil, onions, garlic, salt, pepper, flour, sugar, cinnamon, and a little white wine. If not, you'll be needing all of that, too.
1. Whip up the pastry shell. 14 steps sounds like a lot of work, but it's not. It'll come together in 25 minutes, and that includes a 20 minute blind bake. Promise.
2. Speaking of the blind bake, that's a great time to prepare the apples for their bake. Pop them in the oven as soon as they're ready, because they need about 40 minutes, whereas the tart only needs 15 to 20.
3. Prepare the tart filling and pour it into the shell. As soon as it's ready, put them in the oven alongside the apples (which should be smelling pretty good by now).
4. Slice the tart and serve! A little later, dig into a soft, cinnamon-and-buttery apple. If you want to top it with ice cream, that wouldn't be a terrible thing.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.