Last night, I used my last pie crust to make another tart, this time using sautéed kale and sweet potatoes. On top of the tart, I used goat cheese which adds a great pungent note to the dish. This tart is easy to prepare ahead of time, and looks beautiful when served to guests. The colors of orange and green lend themselves well to the Thanksgiving palate, making this a nice side dish to accompany your turkey.
Sweet Potato & Kale Tart
1 pie crust (such as Pillsbury)
2 cups fresh or frozen kale, chopped
1 tbsp butter
3 large sweet potatoes, peeled and sliced into thin rounds
3-4 tbsp truffle oil
Salt, pepper, garlic powder, onion powder on hand
1/2 cup goat cheese
1 egg, whisked
Preheat oven to 425 degrees.
In a large frying pan, add butter and sauté kale until tender. Season with salt, pepper, garlic and onion. Set aside. On a baking sheet, add your potato rounds seasoning with salt, pepper and garlic. Drizzle with truffle oil and bake in oven at 425 for 20-30 minutes, or until lightly browned. Lay out your pie crust over parchment paper. Add a heavy layer of your baked sweet potatoes, then pile kale on top. Fold in your pie crust so that 1-2 inches are folded over. Brush egg-wash over folded edges and top with goat cheese. Bake tart at 450 degrees for 20-25 minutes, or until crust is light brown and toasted. Enjoy!!