Fall

Sausage and Kale Dinner Tart

March 11, 2011
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

Test Kitchen Notes

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&M —The Editors

Watch This Recipe
Sausage and Kale Dinner Tart
  • Prep time 45 minutes
  • Cook time 50 minutes
  • Serves 6
Ingredients
  • Tart Shell
  • 1 1/2 cups all purpose flour
  • 1/2 cup unsalted butter, chilled
  • 1 pinch salt
  • 3 tablespoons ice water, plus more as needed
  • 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)
  • 1 pinch salt and pepper, plus more to taste
In This Recipe
Directions
  1. Tart Shell
  2. Cut the butter into small cubes.
  3. Combine butter and flour in the bowl of a food processor. Pulse until butter is pea-sized.
  4. Slowly drizzle water through the top of the food processor while pulsing. You have added enough water when dough sticks together when pressed.
  5. Remove dough from processor and press gently into a disc.
  6. Wrap disc in plastic wrap and chill for 30 minutes.
  7. Remove dough from refrigerator and unwrap.
  8. Place disc on a lightly floured board.
  9. Roll dough into a circle 12 inches in diameter.
  10. Place dough in 10 inch tart pan with removable bottom.
  11. Dock dough with a fork.
  12. Lay parchment paper or foil over dough and fill with beans or pie weights.
  13. Preheat oven to 400 degrees.
  14. 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.
  15. Remove from oven and set aside on cooling rack.
  1. Sausage and Kale Filling
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Review
The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.