Being members of a CSA, we have a bottomless pit of kale in our lives. And…there are only so many kale chips you can eat, really. So I am always on the lookout for an interesting recipe to put kale in. Well, thanks to Pinterest again, I have found my favorite kale recipe to date. This is a tart with kale and butternut squash – perfect for fall, now that it’s October and all (how did we lose September already?). A few notes: I cheated and used pre-made pie dough, no big deal. I also used these tiny sweet squashes we had from our CSA, not butternut squash. The last note – this dish is somewhat laborious because there are many steps that make it pretty time consuming (roasting the squash, making and baking the crust, caramelizing the onions, oy!) but it’s SO yummy, and SO worth it. There is something about the sweetness of the squash and onions mixed with the salty crust and leafy kale that just…works. I just ate the last piece for lunch so it’s fresh on my mind…
Cube your squash, sprinkle with s&p and olive oil and roast at 400 degrees for 25 mins. Blind bake your crust at the same time.
Wash, de-stem, and rough chop your kale. Then saute in garlic and olive oil. Remove from pan. Use the same pan to caramelize the onions.
Mix your eggs, cooked kale, roasted squash, caramelized onions, shredded Gruyere cheese.
Pour into the baked crust and sprinkle with a little more cheese.
Cook at 400 degrees for about 25 minutes or the cheese is slightly browned. Let sit 5 minutes before you cut.
Serve warm. Perfect for a vegetarian dinner, a side dish, or for brunch. Enjoy!
