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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 443.7
  • Total Fat: 31.6 g
  • Cholesterol: 74.4 mg
  • Sodium: 500.8 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 12.2 g

View full nutritional breakdown of Sausage and Kale tart calories by ingredient
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Sausage and Kale tart

Submitted by: ELLENT124

Introduction

Saw this on food52 website. It is relatively healthy and good for dinner or brunch. Saw this on food52 website. It is relatively healthy and good for dinner or brunch.
Number of Servings: 6

Ingredients

    1 cup flour
    1/3 cup crisco
    1/2 tsp salt
    2 Tbsp ICE water

    1 tbsp butter
    1 Tbsp olive oil
    2 cups chopped onion
    2-3 garlic gloves, minced
    1/2 lb loose Italian sausage
    1 Tbsp olive oil
    1 large bunch kale, chopped
    1/4 cup white wine
    1/2 cup slivered basil
    1 egg
    1/4 cup ricotta
    salt and pepper

Directions

Preheat oven to 400. Mix flour, crisco and salt in food processor to crumbs; add ice water, 1 Tbsp at a time till it hangs together. Remove, pat into a round, wrap in waxed paper and refrigerate about 30 min or more, roll pastry to fit a 9 or 10 in tart pan and fit dough to pan. Blind bake for 20 minutes, remove weights and bake another 5 minutes till begins to brown. Remove from oven. Leave oven on.

Heat butter and 1 Tbsp oil in saute pan. Add onion and garlic and saute till tender and beginning to color. Remove from pan to large mixing bowl. Add sausage to pan and brown, breaking up to crumbly. Remove from pan and add to onions. If there is no oil left, add 1 Tbsp olive oil. Add chopped kale and wine, scraping up pan and cook about 5 minutes till kale wilts and liquid is gone. Add to onions/sausage. Set aside to cool. When cool, add basil, egg and ricotta; Season with salt and pepper. Spoon into partially baked crust and set baking pan on a tray. bake 10-15 minutes. Remove when set and nicely browned. Cook slightly and serve with green salad.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user ELLENT124.





TAGS:  Beef/Pork |

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