Ingredients with Measurements:
- 1 pre-made pie crust
- 2 medium sweet potatoes, peeled and sliced into thin rounds
- 2 cups chopped kale
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 3 eggs
- 1/2 cup milk
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a floured surface and transfer it to the tart pan. Trim the edges and prick the bottom with a fork. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the sweet potato rounds to the skillet and cook until tender, about 10 minutes. Add the chopped kale and cook until wilted, about 5 minutes. Season with salt and pepper.
5. Spread the sweet potato and kale mixture evenly in the tart shell. Sprinkle the shredded cheddar cheese on top.
6. In a small bowl, whisk together the eggs, milk, and nutmeg. Pour the egg mixture over the vegetables and cheese.
7. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. Let the tart cool for 10-15 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 280
- Fat: 16g
- Carbohydrates: 23g
- Protein: 10g
Substitutions for ingredients:
- Instead of sweet potatoes, you can use butternut squash or pumpkin.
- Instead of kale, you can use spinach or Swiss chard.
- Instead of cheddar cheese, you can use Gruyere or Parmesan cheese.
Variations:
- Add cooked bacon or sausage to the filling for extra flavor.
- Use a gluten-free pie crust for a gluten-free version.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Make sure to slice the sweet potatoes thinly so they cook evenly.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart with a side salad for a complete meal.
- Garnish the tart with fresh herbs, such as parsley or thyme.
Pairings:
- Serve the tart with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables, such as Brussels sprouts or carrots
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the sweet potatoes and kale thoroughly to prevent any foodborne illnesses.
Food history:
- Tarts have been a popular dish in Europe since the Middle Ages, and were often filled with meat or fruit.
Flavor profiles:
- The sweet potatoes add a sweet and earthy flavor to the tart, while the kale adds a slightly bitter and nutty flavor. The cheddar cheese adds a sharp and tangy flavor, while the nutmeg adds a warm and spicy flavor.
Serving suggestions:
- Serve the tart warm or at room temperature as a main dish or side dish.
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