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 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.33/serving

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

Instructions

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.

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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."