Kale sesame tart with whole wheat cracker crust
Amazing tart for a brunch party or a quick option for lunch at the office, this recipe is a more healthful, veggie-laden approach to a quiche or breakfast tart! Keep this crust recipe in your culinary repertoire: not exactly a shortbread, and not a traditional savory pastry. With the olive in the dough, it has a bit more crunch to it, and using more whole wheat than all purpose flour compliments the sesame flavors. I mashed up the last of the fava beans on my counter, but feel free to swap in chickpeas or any variety of white bean. Serve with an extra fried egg on top or a sesame-chili aioli sauce! Makes one 9-inch tart.
|1||CUP||whole wheat flour|
|½||CUP||all purpose flour|
|2||TSPNS||sesame seeds, plus more for garnish|
|⅓||CUP||olive oil |
|1||LBS||kale, destemmed and roughly chopped|
|4||OZS||fava beans, shelled, blanched, and skins removed|
|1||X||small onion, finely chopped|
|3||X||garlic cloves, finely chopped|
|1 ½||TBSPNS||sesame oil|
|4||OZS||feta cheese crumbles|
|2||TSPNS||red pepper flakes|
For the crust:
In a mixing bowl, combine both flours, then add the salt and sesame seeds.
Combine the water and olive oil in a measuring cup, and pour into the flour mixture. Use a wooden spoon to vigorously stir the ingredients together until a ball of dough forms.
Transfer to a lightly floured surface, and knead for about 10 seconds until the dough ball is smooth and thoroughly combined.
Use a rolling pin to roll out the dough, then transfer to a 9-inch tart pan or baking dish. Prick the bottom with a fork and chill in the fridge for about 20 minutes.
Meanwhile, begin to prepare the filling and set the oven at 350 degrees.
Once the tart dough is chilled, blind bake covered for 20 minutes on center rack in the oven, then bake uncovered for an additional 5 minutes until crust is golden brown.
Remove from the oven, leaving the oven on, and set on a cooling rack until ready to fill.
For the filling:
Prepare an ice bath, and set aside. Bring a pot of salted water to a boil, and add the kale, blanching for about 4 minutes. Transfer to the ice bath to shock the kale and maintain the bright color. Once cooled, set aside on a towel to dry, squeezing out as much excess liquid as possible.
Meanwhile, mash up the fava beans until they are ground up into fine pieces.
In a saute pan over medium heat, add the olive oil and sesame oil. Begin to saute the onion, until slightly translucent, about 4 minutes.
Add the garlic, cook for an additional 3 minutes, then add the kale and fava beans, stirring to combine.
Saute for 2 more minutes, then turn off the heat and transfer to a mixing bowl.
Stir in the beaten eggs, feta, and red pepper flakes until thoroughly combined.
Transfer the kale mixture to the prebaked tart crust, smoothing out the top with a spatula. Sprinkle with a few additional sesame seeds, and place the tart back in the oven.
Bake for about 30 minutes, or until edges of the crust have darkened and filling is cooked through. Remove from the oven, allow to set for 10 minutes, slice and serve!