butternut squash and kale tart

It is November in Minnesota and everything is pretty much done in our garden except for the kale which is still tolerating the cool temperatures.  I had found a recipe that paired kale with butternut squash and Gruyere cheese.  Having both butternut squash and kale available from the garden it seemed like a good time to try this tart.  It has a whole wheat crust and it was colorful, with the dark green of the kale and the bright orange of the squash.  The Gruyere cheese added a slightly smoky flavor.

There are several steps to completing this recipe so it is not really quick and easy but none of it is particularly difficult.  The crust is made, chilled, rolled out and then baked empty.  The squash is cubed and then roasted.  The onions are sauteed and the kale is sauteed.  Once these four ingredients are cooked separately they are then combined and baked.

First the crust:

1 cup whole wheat flour
3/4 cup all purpose flour
1 stick cold butter, cut into cubes
1 Tbsp apple cider vinegar
3 Tbsp ice water

In food processor with metal blade process the flours to combine.  Add the cubed butter and pulse to incorporate the butter into the flour.  When pea sized pieces form add the vinegar and the water and process just until dough comes together.  Gather dough into a ball, wrap in parchment paper and refrigerate for at least 30 minutes and up to overnight.  Remove from refrigerator and roll out into a circle.  Place crust into tart pan.  run a rolling pin over the pan's edges to trim away the excess crust dough.  The original recipe called for the surface of the tart crust to be covered with parchment and pie weights used for the first 15 minutes of baking and then the parchment and weights are removed for the remaining 10 minutes.  Instead I pricked the bottom of the crust with a fork before baking which worked just fine.  Bake at 400° for 25 minutes.  Then remove from oven to cool.  

Next the roasted squash:

1 pound butternut squash, peeled and cubed (I used half of the squash in the above picture)
1/2 Tbsp olive oil
salt  and pepper
1/2 tsp nutmeg

combine the squash, oil and seasonings in a bowl and stir to coat.  Place on a parchment lined baking sheet and bake in the 400° oven for 25 minutes.  Remove from oven and set aside.

while the squash is baking do the kale:

1 1/2 Tbsp olive oil

2 cloves garlic, minced

1 bunch of kale, stems removed and roughly torn or chopped

1 tsp red pepper flakes

pinch salt

Heat a large saute pan over medium-high heat.  Add the olive oil and when hot add the garlic and cook for 2 minutes.  Add the kale and cook for 5-7 minutes.  While cooking add the red pepper flakes and salt.  When done transfer to a large bowl.

Use the same pan to cook the onions:

1/2 Tbsp olive oil

1 small onion, thinly sliced

salt

2 Tbsp balsamic vinegar

Heat the oil over medium heat and when hot add the onion slices and salt and cook for about 20 minutes stirring frequently.  Stir in the balsamic vinegar and remove from heat.  Allow to cool.

Make the filling and assemble the tart:

3 eggs, beaten

sauteed kale

roasted squash, divided

onions

1 cup Gruyere cheese, grated, divided

black pepper 

Blot the kale dry if very wet.  Add the beaten eggs to the kale along with 3/4 of the squash, the onions, 1/2 of the cheese and a few grinds of black pepper.  Pour into the tart crust.  Top with remaining squash and cheese and a few more grinds of black pepper.  Bake in the 400° oven for 25-28 minutes or when egg is set and top is lightly browned.  Allow to cool for 5-10 minutes before serving.

source:  original recipe here