Monday, August 6, 2012

Meatless Monday: Italian Rustic Squash and Kale Tart

A very simple recipe, that was a hit with the whole family--that's saying a lot with 4 kids from ages 2 to 11! Easy to make, took about an hour or so--I used precut, frozen squash, which was microwaved in its bag, so that saved a huge amount of work and time.

Italian Rustic Squash and Kale Tart
Pastry:
1 C unbleached flour
1/2 tsp salt
2 Tbsp olive oil
1/3 C ice-cold water

Filling:
4 ounces kale, stems removed
1 Tbsp olive oil
1 medium onion, chopped
4-5 green onions, chopped
6 ounces butternut squash, peeled, cut into 1/2 inch dice
3 Tbsp walnut parm or finely chopped walnuts
Preheat oven to 375 degrees Fahrenheit.
Pastry: Mix flour, salt, and oil - dribble in ice-cold water, knead and form ball. Refrigerate for 30 or more minutes.

Filling: Steam squash and kale until tender. Saute both onion types, mix with squash and kale, add salt and pepper to taste along with walnut parm. (Walnut parm is a finely ground combo of walnuts, nutritional yeast, miso paste, and salt.)

Roll out pastry and place into pie pan--spread filling evenly. Bake the tart 30-45 minutes, until dough is golden. remove from pan, cut into wedges, and serve.

The above recipe serves 4--we doubled the recipe and the 6 of us ate every bite!

Thoughts:
  • VERY  surprising that this recipe did not call for garlic; next time I would definitely add some to the mix.
  • I misread the recipe and added nearly double a full serving of walnut parm rather than the 6 tablespoons called for--not a big deal in the end.
  • I thought the filling ended up a bit creamy, could have used some texture, in my opinion. Next time, I would add some walnut bits and maybe leave the kale stems to add some crunch. The kale could remain unsteamed, which might help as well.
This was a really easy recipe, especially without having to prepare the squash. With the few changes noted above, this could be even better than it was. Even as is, any dish that works for six people ranging in ages from 2 to 46 is a definite addition to the rotation!

From World Vegan Feast

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