Caramelized Onion and Kale Tart

A savory and comforting tart featuring sweet caramelized onions and nutritious kale baked in a flaky crust. Perfect for a light lunch or dinner.

Prep Time

20 minutes

Total Time

60 minutes

Calories

425

Level

Medium

Yields

6 servings

Cost

£1.33

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner•Dessert

Cuisine:

British

Main Ingredient:

Vegetarian•Eggs

Cooking Style:

Baking

Mood:

Comfort Food•Light & Fresh•Healthy

Ingredients

Servings

2tablespoonsOlive Oil(Extra virgin)

£0.25

3largeYellow Onions(Thinly sliced)

£1.20

2clovesGarlic(Minced)

£0.15

1tablespoonBalsamic Vinegar

£0.10

1bunchKale(Chopped, stems removed)

£1.00

1cupRicotta Cheese(Whole milk)

£1.75

1Egg(Large)

£0.30

0.3cupParmesan Cheese(Grated)

£0.75

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

1packageRefrigerated Pie Crust

£2.50

Total Cost

£8.00

£1.33 per serving

The Method

1
Preheat oven to 375°F (190°C).
2
Heat olive oil in a large skillet over medium-low heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized and softened, about 30 minutes. Add minced garlic during the last 5 minutes of cooking. Stir in balsamic vinegar and remove from heat.
3
While the onions are caramelizing, prepare the kale. If needed, wash and thoroughly dry the kale. Remove the tough stems and chop the kale into bite-sized pieces.
4
In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well.
5
Unroll the pie crust and fit it into the 9-inch tart pan. Trim any excess dough and crimp the edges.
6
Spread the caramelized onions evenly over the bottom of the tart crust. Top with the chopped kale.
7
Pour the ricotta mixture over the kale and spread evenly.
8
Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
9
Let the tart cool for at least 10 minutes before slicing and serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (175g)

425 kcal / 1778 kJ

Carbs

38g

15% of RDA

Fat

25g

36% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

12 g

13% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, add a pinch of nutmeg to the ricotta mixture.

You can substitute goat cheese for ricotta cheese for a tangier flavor.

To prevent the crust from becoming soggy, blind bake the crust for 10 minutes before adding the filling.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Large Skillet

9-inch Tart Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Watercress and Apple Salad with Lemon-Dill Vinaigrette

A light and refreshing salad perfect as a starter, featuring peppery watercress, crisp apple, and a bright lemon-dill vinaigrette. Pairs well with savory tarts and dishes with rich sauces.

15 minutes

4 servings

Easy

"The peppery watercress and crisp apple provide a refreshing counterpoint to the richness of the tart. The bright, herbaceous vinaigrette cuts through the sweetness of the caramelized onions and adds a light, palate-cleansing element, preparing the taste buds for the main course without overpowering it."

Dessert

Eton Mess with Roasted Strawberries and Elderflower Cream

A light and refreshing Eton Mess with roasted strawberries for a warm sweetness and elderflower infused cream for a floral aroma, perfect as a palate cleanser.

45 minutes

4 servings

Easy

"Eton Mess, a classic British dessert, provides a delightful textural contrast to the tart with its combination of crisp meringue, whipped cream, and fruit. The roasted strawberries offer a warm, slightly caramelized sweetness that complements the caramelized onions, while the elderflower in the cream adds a floral note that enhances the overall lightness and freshness of the meal."