Description
A savory tart featuring a creamy kale filling, tangy goat cheese, and crispy capers atop a flaky puff pastry crust—perfect for brunch, lunch, or a light dinner.
Ingredients
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- 1 sheet puff pastry, thawed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups chopped kale, stems removed
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon zest
- 1/2 cup crumbled goat cheese
- 2 tablespoons capers, drained
- 1 tablespoon olive oil (for frying capers)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
- Add chopped kale and cook for 4–5 minutes until wilted. Stir in heavy cream, salt, pepper, and lemon zest. Cook another 2 minutes. Set aside to cool slightly.
- Roll out puff pastry and transfer to the baking sheet. Score a 1-inch border around the edge and prick the center with a fork.
- Spread the creamed kale mixture within the border. Top with crumbled goat cheese.
- Brush pastry edges with beaten egg.
- Bake for 20–25 minutes, or until the pastry is golden and puffed.
- While the tart bakes, heat 1 tablespoon olive oil in a small pan and fry capers until crispy, about 2–3 minutes. Drain on paper towels.
- Remove tart from oven and sprinkle crispy capers over the top. Let cool slightly before slicing and serving.
Notes
- You can prepare the kale mixture ahead of time for easier assembly.
- Swap goat cheese with feta or ricotta for a different flavor.
- Serve warm or at room temperature for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 330mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg