Creamed Kale Tart with Goat Cheese and Crispy Capers

published Nov 18, 2022
Mediterranean Monday
Creamed Kale Tart with Goat Cheese and Crispy Capers Recipe

A 5-ingredient, any-occasion tart that hinges on a Trader Joe's staple.

Serves4 to 6

Prep15 minutes

Cook40 minutes to 55 minutes

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kale tart cut up on parchment with capers
Credit: Photo: Julia Gartland; Food Styling: Barrett Washburne; Prop Styling: Anne Eastman

Every November, I schedule a trip to Trader Joe’s. While I visit the store frequently, this fall pilgrimage has one sole purpose: To load up on their all-butter puff pastry. They only stock this item during the holiday season and it’s been known to sell out before Christmas, so I greedily fill my freezer with enough boxes to last the year. Why? Because it’s the best-tasting, most reasonably priced puff pastry around and it’s a quick, flavorful base to load veggies onto.

Pile the buttery dough with a mixture of sautéed kale and red onion and some creamy goat cheese, and finish it with a sprinkle of crispy pan-fried capers for a showstopping tart fit for the season.

A 5-Ingredient Tart for All Occasions

What’s special about this savory tart is it can play weeknight meal and holiday dish equally well. It’s a lovely addition to the Thanksgiving table — especially if you have vegetarian guests. Or slice it into smaller pieces and serve it as an appetizer during gatherings from now through the end of the year. Although, like I said, there’s no need to save it for a special occasion. Pair it with a simple salad and you have an easy, everyday dinner.

Credit: Photo: Julia Gartland; Food Styling: Barrett Washburne; Prop Styling: Anne Eastman

Welcome to Mediterranean MondaySheela Prakash‘s monthly column of Mediterranean recipes. Here, Sheela will teach you all about the Mediterranean diet’s feel-good way of cooking and eating, and share vibrant, easygoing recipes. Cook with us using #mediterraneanmonday, and for even more great recipes, order a copy of Sheela’s cookbook Mediterranean Every Day.

Creamed Kale Tart with Goat Cheese and Crispy Capers Recipe

A 5-ingredient, any-occasion tart that hinges on a Trader Joe's staple.

Prep time 15 minutes

Cook time 40 minutes to 55 minutes

Serves 4 to 6

Nutritional Info


  • 1 (about 14-ounce) package

    or 1/2 (18.3-ounce) package frozen puff pastry, such as Dufour or Trader Joe’s, thawed according to package directions

  • 1/2

    medium red onion

  • 2 medium bunches

    flat-leaf (lacinato) kale (about 1 pound total)

  • 1 tablespoon


  • 2 tablespoons

    olive oil

  • 1/4 teaspoon

    kosher salt, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper

  • 4 ounces

    fresh goat cheese, divided


  1. Thaw 1 package or 1 sheet frozen puff pastry according to package directions and keep refrigerated.

  2. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, thinly slice 1/2 medium red onion. Use your hands to pull the leaves from the stems of 2 medium bunches flat-leaf kale; discard the stems. Tear the leaves into bite-sized pieces. Rinse them, but do not dry. Rinse 1 tablespoon capers well under cold running water, if salt-packed, to remove salt. Pat the capers dry.

  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the capers and cook, stirring occasionally, until crisp on the outside and the outer layer of the capers has fanned out a bit, 1 to 2 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate.

  4. Reduce the heat to medium. Add the red onion and cook, stirring occasionally, until softened and lightly caramelized, 6 to 8 minutes. Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added, about 1 minute total. Add 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper and stir to combine.

  5. Cover and reduce the heat to medium-low. Cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove the pan from the heat. Crumble 2 ounces of the fresh goat cheese over the kale. Stir until completely melted, about 1 minute. Taste and season with more kosher salt as needed.

  6. Unfold or unroll the puff pastry onto a sheet of parchment paper. Using a rolling pin, flatten any creases and roll to rough 14x9-inch rectangle. With a sharp knife, lightly score a 1-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Slide the pastry, still on the parchment, onto a baking sheet.

  7. Sprinkle the kale mixture evenly inside the border. Crumble the remaining 2 ounces fresh goat cheese evenly over the kale.

  8. Bake until puffed, lightly browned, and the cheese is melted, 25 to 35 minutes. Garnish with the capers. Cut into 6 squares and serve warm or at room temperature.

Recipe Notes

Puff pastry: Look for ready-made puff pastry in the freezer section, particularly those brands made with all butter rather than oil. They will have a richer flavor, and the dough will produce nice layers of pastry. For best results, defrost in the refrigerator at least 4 hours and up to 1 day before using.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Rewarm in a 325°F oven until warmed through.