Author Notes
Kabocha squash is the motivation behind this tart. Known as the "Japanese pumpkin" it taste similar to a sweet potato (which you can use as a replacement) and the skin is tender enough to eat when roasted. I love the color of squash and kale together and the flavors marry like two lost lovers. Warm, comforting, and savory this dish could be a star at the Thanksgiving table.
If you have a favorite pastry dough recipe, make your own. Find this tart on www.simpleplates.blogspot.com —Laci
Ingredients
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1.5 cups
kabocha squash
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2 cups
kale
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1
garlic clove
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1
egg
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2 tablespoons
milk
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1/4 cup
feta cheese
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1/4 cup
pecans, chopped
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1
frozen or homemade pastry shell
Directions
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Preheat oven to 400 degrees.
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Cut squash into cubes and drizzle with olive oil. Roast for about 20-30 minutes. Once squash is done remove it from the oven and break it down a bit with a fork.
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While squash is roasting, rinse kale and chop.
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Heat one tablespoon of oil on medium heat and cook kale until wilted. Add one clove of garlic, remove from heat when fragrant and set aside
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Combine one beaten egg, 2 tablespoons of milk and ¾ cup of feta in a bowl.
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Combine kale, squash and egg mixture, add to the pastry shell and top with pecans
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Add tart to the oven for about 30 minutes or until pastry shell is browned to your preference.
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