Author Notes
Ward off the tale end of winter with a sunny trip to Spain! —Ginger's Kitchen
Ingredients
- tart crust
-
1 1/2 cups
all purpose flour
-
3/4 cup
whole wheat flour
-
1 teaspoon
salt
-
3/4 cup
unsalted butter, room temperature
-
1/4 cup
water
- Tart filling
-
2 tablespoons
olive oil
-
1 1/2 - 2 cups
fresh kale, chopped small
-
1
clove garlic, minced
-
3 ounces
Spanish chorizo, sliced
-
1
14 oz. can cannellini beans, drained
-
4
fresh sage leaves, or to your taste
-
salt & pepper to taste
-
1
roasted red bell pepper, sliced
-
Manchego cheese, shaved
Directions
- tart crust
-
Preheat the oven to 400 degrees.
-
In a large bowl, sift together both flours and salt. Remove 1/4 of the mixture to a small bowl and add the water, making a paste. Set aside.
-
Cut the butter into the flour mixture using a pastry cutter or fork. Once it starts to take on a crumbly consistancy, add the paste and mix well to make the dough. Once it gets too hard to stir, get in there and mix with your hands.
-
Turn the dough out onto a floured surface. Roll out to fit an 11 inch tart pan.
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Place the dough in the tart pan cutting off any excess. Place parchment paper over dough and add pie weights.
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Bake for 10-15 minutes or until golden brown. Set aside to cool.
- Tart filling
-
In a small cast iron skillet, heat the olive oil over medium high heat. Add the chopped kale and and cook 5 minutes. Add the garlic and chorizo and cook another 3 or 4 minutes or until chorizo gets a little brown. Remove from heat and set aside.
-
In a food processor, puree the cannellini beans and sage unti smooth. Add salt & pepper to taste. Set aside.
-
Spread the bean puree onto the cooled crust. Layer the kale, chorizo and red bell pepper strips. Shave the cheese on top and serve.
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