Creamed Kale Tart with Goat Cheese and Crispy Capers
A 5-ingredient, any-occasion tart that hinges on a Trader Joe's staple.
Serves4 to 6
Prep15 minutes
Cook40 minutes to 55 minutes
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.
Welcome to Mediterranean Monday, Sheela 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
Ingredients
- 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
capers
- 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
Instructions
Thaw 1 package or 1 sheet frozen puff pastry according to package directions and keep refrigerated.
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.
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.
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.
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.
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.
Sprinkle the kale mixture evenly inside the border. Crumble the remaining 2 ounces fresh goat cheese evenly over the kale.
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.