Daily Recipe: Kale and Caramelized Onion Tart
It’s 12/12/12, the last triple date for almost century. This sort of thing won’t happen again until January 1, 2101. People all over the world are celebrating. Happy couples are rushing out to get married on this once in a lifetime date. And numerologists believe it’s a lucky day as 12 is considered a “three” number, which corresponds to both Jupiter and wealth.
When all is said and done, it might be just another set of numbers. Or you can decide to take today and make is something special.
Special could take the form of quality time spent in the kitchen, hosting a dinner party for some friends or getting your family together for a shared meal.
Taking the time to sit, share and enjoy your food makes for a special day indeed. This recipe is simple enough to whip up as a snack or you can serve it as a fancy appetizer for a holiday party. Nothing like a versatile dish. Happy eating!
Kale and Caramelized Onion Tart
From: Crispy Bits
For the dough:
- 2 cups flour
- 2 tbsp olive oil
- 1/3 cup plus 2 tbsp warm water
- 1/2 tsp salt
For the topping:
- 1 large onion
- 2 cups kale, thick parts of the stem removed
- 1 tbsp rosemary
- Parmesan cheese for grating
- Olive oil
- Salt and pepper to taste
- Pinch of sugar
First, caramelize the onions. Heat 2 tbsp. olive oil in a pan and, over medium heat, cook the onions until soft, stirring occasionally (3-5 minutes). Put the heat on low and let the onions cook slowly, until they are soft and have turned golden brown. Add extra oil if necessary to keep the onions from drying out. Reserve the onions in a bowl when done.
While the onions caramelize, make the dough. In a large bowl, combine the flour and salt, then mix in the water and oil with a spoon. Finish by kneading the dough for about 3 minutes till soft and pliable and the dough doesn’t stick to the bowl. Dust with additional flour if the dough is still too sticky. It should feel slightly tacky to the touch. Cover with an inverted bowl and let rest for 20-30 minutes.
Preheat the oven to 450 degrees F. Make the rosemary oil. In a small pan, heat approximately 2 tbsp. Add the rosemary leaves and let them sizzle in the oil for about 30 seconds. The leaves should become dark and crisp, remove from heat.
Wilt the kale. Add the chopped kale to boiling water and boil for 2-3 minutes. Drain in a colander and rinse with cool water. Squeeze out whatever water is left and put in a bowl.
Roll out the dough. Flatten the ball on a lightly floured cutting board and use a rolling-pin to roll into a circle or square shape – whatever size will fit the pan you plan to use. The thinner the dough, the better. Place on a nonstick or parchment-lined baking tray.
Assemble the tart. Drizzle the rosemary oil over the dough and rub it over the surface evenly with your fingers. Then spread out the caramelized onions and finally the kale. Sprinkle with salt and the pinch of sugar. Finally, grate the parmesan over the tart, as much or as little as you’d like.
Bake the tart on the center rack of the oven and bake for 7-10 minutes. Check after 7 minutes and if the edges aren’t slightly browned and crisp, let it go another minute or two.