Prepare to embark on a culinary journey that will elevate your taste buds and impress even the most discerning food enthusiasts! This extraordinary Kale Tart with Pickled Chanterelle Salad is not just a recipe—it's a sophisticated symphony of flavors that marries earthy kale, tangy pickled mushrooms, and a luxuriously creamy egg custard. Whether you're hosting a dinner party or craving a gourmet weeknight meal, this Italian-inspired dish promises to be a showstopper that will have everyone asking for seconds.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups kale, chopped
- 1 cup pickled chanterelle mushrooms
- 1 pie crust
- 3 eggs
- 1 cup cream
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch tart pan by lightly greasing it with butter or olive oil.
- Carefully roll out the pie crust and gently press it into the prepared tart pan, trimming any excess edges. Crimp the edges decoratively and prick the bottom with a fork to prevent bubbling.
- Wash the kale thoroughly and remove the tough stems. Chop the kale leaves into fine, uniform pieces.
- Drain the pickled chanterelle mushrooms and pat them dry with paper towels to remove excess liquid.
- In a mixing bowl, whisk together eggs, cream, and salt until well combined and smooth.
- Spread the chopped kale evenly across the bottom of the prepared pie crust.
- Distribute the pickled chanterelle mushrooms over the kale layer.
- Carefully pour the egg and cream mixture over the kale and mushrooms, ensuring even coverage.
- Place the tart in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
- Optional: Garnish with fresh herbs or a light sprinkle of additional salt before serving.
Tips
- Choose fresh, crisp kale and remove tough stems for the best texture.
- Pat pickled chanterelles dry to prevent excess moisture in your tart.
- Blind bake the pie crust for 10 minutes before adding fillings to ensure a crispy bottom.
- Use room temperature eggs and cream for smoother custard integration.
- Allow the tart to rest for 10 minutes after baking to help it set and make slicing easier.
- For extra flavor, consider adding a sprinkle of gruyère cheese or fresh thyme to the filling.
- Serve slightly warm or at room temperature for optimal taste and presentation.
Nutrition Facts
Calories: 239kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 140mg
