A holiday appetizer that's sure to impress. Sweet delicata is the perfect topping for spicy, creamed kale on a crispy puff pastry shell.
Creamed Kale and Delicata Tart
Prep time: 20 minutes. Cook time: 45 minutes. Inactive Prep: 5 minutes. Yields: 16 servings.
Ingredients
Tart:
1 sheet puff pastry, thawed
1 pound delicata squash
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
Creamed Kale:
3 tablespoons butter
1/4 cup diced onion
2 cloves minced garlic
3 tablespoons flour
2 cups warm milk
1 bunch kale, washed and ribs removed
1/2 cup cheese (like goat, cream cheese, or grated parm)
1/2 teaspoon red pepper flakes
Grated nutmeg (optional)
1 3/4 teaspoon kosher salt
Directions
1. Preheat the oven to 375°F and bring a medium pot of salted water up to a boil. Have an bowl of ice water ready.
2. Blanch the prepared kale in the boiling water for 2 minutes, and move it to the ice bath to cool.
3. Add 3 tablespoons of butter to a large saute pan over medium heat. Once melted, add the diced onion and minced garlic, cook until softened about 3-4 minutes.
4. Add 3 tablespoons of flour to the pan along with the chili flake and cook for another 3 minutes until foamy. Whisk in 2 cups of warm milk, continue whisking until smooth. Let the mixture come to a boil for about 2 minutes.
5. Place the kale in a clean kitchen towel or paper towels and squeeze over a bowl to remove the excess moisture. Add it to the milk mixture (aka bechamel).
6. Cook the kale in the bechamel for 3-4 minutes until sauce thickens. Add cheese of choice such as grated parmesan, cream cheese or goat cheese. Once cheese is added, the mixture now becomes a mornay sauce. Stir in until incorporated. Remove creamed kale to a bowl and pop in freezer to cool quickly.
7. Roll out one thawed puff pastry sheet on a floured surface to about 13"×9". Place it on a parchment or silicone lined baking sheet. Poke it with the tines of a fork and place a piece of parchment on top, then weigh down with another cookie sheet Bake the sheet for 10-15 minutes.
8. Slice the delicata in half lengthwise and scrape out the seeds with a large spoon. Slice the squash into 1/8" half moons and set aside.
9. Remove the creamed kale from the freezer and carefully spread it on top of the pre-baked puff pastry, being sure to leave a 1/2" perimeter around the edges.
10. Add the delicata in rows on top of the kale. Drizzle with olive oil, and season with salt and pepper. Bake in 375°F oven for 25 minutes. Cool and enjoy.
Tip
You can serve this dish as a vegeterian entree, by lining the puff in individual mini pie shells for your guests.
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