ArtiHeart and Kale Tart with
Roasted Shallot Chef Butter Crust

ArtiHeart and Kale Tarte cut and prepared to serve
Print Recipe

Natural ArtiHeart and Kale Tart with Roasted Shallot Crust

This pastry recipe would be great with any of the herb-centric Chef Butters. French Herb or Lemon Dill come to mind but a little spice with the Serrano Lime might be just the thing. Great for lunch or a light dinner with a green salad, this savory tart is hearty and delicious. I like to make it in a rectangle shape and then cut it in bite-sized squares for a unique, finger friendly appetizer.
Keyword: Monterey Farms ArtiHearts, Monterey Farms Chef Butter

Ingredients

Crust

  • 1 cup all purpose flour
  • 1 stick Roasted Shallot Chef Butter
  • 2 to 3 Tbs ice cold water
  • 1 egg

Filling

  • 1 pkg Natural ArtiHearts
  • 2 cups julienned dinosaur kale, (Cavolo Nero kale)
  • 1 cup heavy cream
  • 3 eggs
  • ½ cup grated Parmesan, or your favorite cheese
  • Kosher salt
  • Fresh ground pepper
  • Small pinch fresh ground nutmeg (optional)
  • Egg wash, (1 egg mixed with 1 Tbs water)

Instructions

Crust

  • Process the flour and the Chef Butter in a food processor until sand like.
  • Add the ice cold water and the egg. Process again, pulsing until combined.
  • Pour the mixture onto a floured surface. Bring the dough into a ball with your hands as quickly as possible. Wrap in parchment and refrigerate at least 30 minutes and up to 12 hours.

The Tart

  • Preheat the oven to 350F.
  • Roll the pastry to fit a 9 inch tart pan with a removable bottom and 1 inch sides. Press the pastry into the bottom and the sides. Prick the bottom with a fork and line the dough with foil going up the sides so they do not fall in on the bottom.
  • Bake 10 minutes and remove the foil. Paint the bottom with the egg wash and bake 7 minutes more until just beginning to brown. Remove from oven.
  • Spread the julienned kale over the bottom of the tart shell. Place the AtriHearts on top.
  • Mix together the cream, eggs, cheese, salt, pepper and nutmeg if using. Pour the mixture over the top of the ArtiHearts and tap is with a spoon to remove any air pockets.
  • Bake for 35 minutes or until set. Allow to cool slightly and enjoy.