Meatless Monday: Kale and Cauliflower Tart
Happy Monday!
According to Planet Forward, producing 1 kilogram (2.2 pounds) of beef emits more carbon dioxide than going for a three-hour drive while leaving all the lights on at home. Cut out some meat from your diet this Monday and enjoy this recipe while being eco-friendly.
Recipe originally by The Wimpy Vegetarian.
Kale and Cauliflower Tart
CRUST
Ingredients:
- 10 ounces all-purpose flour
- 8 ounces unsalted butter, very cold, sliced into 1/4″ sections
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cayenne
- 1 1/2 ounces cheddar cheese, grated
- 1 tablespoon white wine vinegar
- 3 tablespoons ice water, or more for the dough to come together
Directions:
- Place the flour, salt, cayenne and cheddar cheese into the bowl of a food processor. Pulse a few times to distribute all the ingredients into the flour.
- Add the butter all at once and pulse about 10 times until the butter is the size of small peas. Add the vinegar and 2 tablespoons of water and pulse a few times. Test the dough by pinching it. If it sticks together well when pinched, you’ve added enough water. If not, add additional water. For me in making this crust, it took three tablespoons, but sometimes it’s taken four.
- Dump the dough mixture, including loose flour, onto a work area. Fraisage, or smear the dough with the palm of one hand. Do this three times. This helps to create the layers of a buttery crust. See photos and a more detailed explanation in my post on making a fool-proof crust, also found in my Pantry Section of the this blog.
- Form into two disks of equal size (this crust recipe is enough for two tarts or pies). Wrap in wax paper or plastic, and chill in the refrigerator for 30 minutes.
- Roll out to 1/8″ thickness between two pieces of wax paper. Place in a tart shell or pie plate. Chill until you’re ready to bake.
Tart Filling
Ingredients:
- 1 cauliflower, with florets separated
- 3 tablespoon olive oil, separated
- sprinkling of salt, pepper and ground cayenne
- 1 1/2 red onions, peeled, quartered, thinly sliced
- 2 tablespoons unsalted butter
- 3 tomatoes
- 4 cups, packed, sliced kale with the central stem removed
- 2 tablespoons orange juice, roughly 1/2 orange
- 1/4 cup cheddar cheese
Directions:
- Preheat the oven to 400° F. Toss the cauliflower florets in 1 tablespoon olive oil and lightly sprinkle with salt, pepper, and cayenne. Lay on a baking sheet lined with parchment paper, and roast until tender (15-20 minutes). Remove from the oven and reduce heat to 375° F.
- Slice tomatoes in thick slices, horizontally. Toss in 1 tablespoon olive oil, and lightly season with salt and pepper. Place on the baking sheet with a new piece of parchment paper and roast until slightly dried and puckered, about 20 minutes. Set aside.
- Add the final tablespoon to a heavy sauté pan with the butter over medium heat. Add the red onions and sauté until very limp. Reduce the heat to medium-low and continue to cook until caramelized, stirring periodically. This will take around 40 minutes, and is well worth the extra time to do. Remove onions and set aside. Keep the sauté pan over medium-low heat.
- Add the orange juice to the sauté pan, and scrape up the bits of caramelized onion. Add the kale, and a light sprinkling of cayenne, salt and pepper. When the kale becomes limp, add the onions and cauliflower; toss to combine.
- Keep the oven at 375° F. Remove the unbaked shell from the refrigerator, and place it on a baking sheet. Fill the shell with the kale mixture. Sprinkle a little cheddar cheese on top. Arrange the tomatoes on top of the cheese, and sprinkle the remaining cheese over the top.
- Bake for 30 minutes, or until the crust is a golden brown and the cheese is melted. Serve warm.
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