Best 2 Feta And Kale Tart Recipes

Indulge in a culinary journey with our feta and kale tart, a harmonious blend of flavors and textures. This delectable dish features a flaky, buttery crust that encases a vibrant filling of tender kale, tangy feta cheese, and a hint of garlic. Baked to perfection, each bite offers a symphony of flavors, from the earthy notes of kale to the briny tang of feta, all complemented by a crispy, golden crust. This versatile recipe also includes variations for a vegan version and a gluten-free crust, catering to diverse dietary preferences. Whether you're a seasoned chef or just starting your culinary adventure, this feta and kale tart is sure to impress with its simplicity and deliciousness.

Let's cook with our recipes!

KALE AND FETA SALAD

Kale and Feta Salad image

I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!

Provided by Leslie

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

1 bunch kale, large stems discarded, leaves finely chopped
½ teaspoon salt
1 tablespoon apple cider vinegar
1 apple, diced
⅓ cup feta cheese
¼ cup currants
¼ cup toasted pine nuts

Steps:

Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 12.4 g, Cholesterol 9.3 mg, Fat 4.8 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 287.4 mg, Sugar 5.4 g

FETA AND KALE TART

Feta and Kale Tart image

Can't remember where I found this, but it's wonderful! The description reads: "Here kale is used in a tart in much the same way spinach would be used. Feta balances the strong flavor. The tart is wonderful just out of the oven or reheated the next day. After that, the taste of the cooked kale becomes a little strong."

Provided by lecole54

Categories Cheese

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 unbaked 9-inch pie crust
8 ounces kale, tough stems discarded, rinsed well
1 -2 teaspoon olive oil
1/2 medium onion, cut into 1/4-inch dice
salt
1 tablespoon dill, finely chopped
1 tablespoon flat leaf parsley, finely chopped
3 large eggs
1 egg yolk
1/2 cup heavy cream
2 teaspoons cornstarch
1/2 cup 2% low-fat milk
pepper, freshly ground to taste
1/4 teaspoon nutmeg, freshly grated
4 ounces feta cheese, crumbled (1 cup)

Steps:

Roll out the single-crust pie dough; press it into a 9-inch pie plate, tart pan or a springform pan with a removable bottom. Refrigerate until ready to fill. Preheat the oven to 350 degrees.
Bring a pot of salted water to a boil over high heat. Add the kale and cook for 30 seconds, then immediately drain the kale into a colander. Squeeze out as much water as possible. As soon as the kale is cool enough to handle coarsely chop it and set it aside; there should be 1 cup.
Add just enough oil to lightly coat the bottom of a medium skillet. Heat over medium-high heat, then add the diced onion. Cook for 2 to 3 minutes, until the onion softens. Add the chopped kale and a pinch of salt; cook for 1 to 4 minutes or until the excess moisture has evaporated. Remove from the heat, then add the dill and parsley, stirring to combine.
Whisk the eggs and egg yolk together in a large mixing bowl, then add the cream and stir to incorporate.
Combine the cornstarch and milk in a measuring cup, stirring to mix well, then add it to the egg-cream mixture in the bowl. Add pepper to taste and the nutmeg, whisking to combine.
Scatter the kale-onion mixture over the prepared pie dough, then evenly distribute the crumbled feta over the vegetable mixture. Pour the egg mixture on top.
Bake for 45-50 minutes, until the tart is set and the crust is lightly browned. Let it sit for 15 minutes before serving.

Tips:

Use fresh ingredients: Fresh feta cheese and kale will give your tart the best flavor. If you can, try to find organic ingredients.

Don't overcook the kale: Kale is a delicate green, so it's important not to overcook it. Otherwise, it will become tough and bitter.

Use a good quality olive oil: Olive oil is a key ingredient in this tart, so make sure you use a good quality one. Extra virgin olive oil is the best choice.

Season the filling well: The filling for this tart is simple, so it's important to season it well. Use salt, pepper, and garlic powder to taste.

Bake the tart until the crust is golden brown: The crust of this tart should be golden brown and flaky. If it's not, bake it for a few minutes longer.

Conclusion:

This feta and kale tart is a delicious and easy-to-make dish that's perfect for any occasion. It's also a great way to use up leftover kale. The tart can be served warm or cold, and it's even better the next day. So next time you're looking for a quick and easy meal, give this feta and kale tart a try. You won't be disappointed!