Feta and Kale Tart
Delight in the wholesome, savory goodness of this Feta and Kale Tart, a stunning centerpiece perfect for brunches, light dinners, or elegant appetizers. Featuring a buttery homemade tart crust, tender sautéed kale, and tangy crumbled feta, this recipe is a masterful blend of earthy and creamy flavors. The rich egg and cream filling, seasoned with a hint of garlic and nutmeg, bakes to golden perfection for a velvety texture that melts in your mouth. With just 25 minutes of prep time, this nutritious tart is a show-stopping dish that pairs beautifully with a crisp side salad or a glass of chilled white wine. Perfect for veggie lovers, this savory tart is a delicious way to showcase vibrant kale and elevate your mealtime spread.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams cold unsalted butter
- 3 tablespoons cold water
- 150 grams kale (washed, stems removed, and chopped)
- 100 grams feta cheese (crumbled)
- 3 large eggs
- 200 milliliters heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 pinch nutmeg (freshly grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
To make the tart crust, combine the flour and 1/2 teaspoon of salt in a bowl. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Form it into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
On a floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan. Gently transfer the dough to the tart pan, pressing it into the edges, and trim any excess. Prick the bottom with a fork and set aside.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped kale and sauté for 4-5 minutes, until wilted. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, grated nutmeg, salt, and black pepper until well combined.
Spread the cooked kale evenly over the tart crust. Sprinkle the crumbled feta cheese on top.
Pour the egg and cream mixture over the kale and feta, allowing it to fill the tart evenly.
Bake in the preheated oven for 30-35 minutes, or until the filling is set and lightly golden on top.
Remove the tart from the oven and let cool for 5-10 minutes. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 570 mg | 25% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
