Greenslove: Kale and Caramelized Onion Tart

This month’s Bloghop is Greenslove!  And I’m excited that I am finally able to display the linky tools pictures from everyone’s post!  Whoohoo!!  I feel like a big girl now!

Italians do eat alot of greens and I’m always buying some leafy green, such as kale, spinach, chard or collard.   What I’ve not tried is dandelion which is common for many Italians though as a child I had always thought to be strangely odd.  Any green will work well in this tart,  Kale has become one of my favorites to use.  It is, however, a chewier green.  The stem is very fibrous and should be removed.  The leaf of the curly kale has a pungent, almost bittery taste that does mellow when cooked.  For raw salads and for a sweeter and delicate taste, I prefer the Lacinato kale.  In this tart, I found a deep red kale, which was new to me.   A quick taste test at the market of both green and this red had the same taste.

The tart is crustless and I use garbanzo bean flour in the mix making this a gluten free tart; however, all-purpose or whole wheat can be substituted.  The choice of cheese can be substituted for your favorite as well.  It’s good warm from the oven or at room temperature cut into smaller appetizer squares.

As a Reminder….My Saucy Mama  Giveaway Contest continues this week for a sample of Saucy Mama Mustards!  If you’ve not already done so, please leave me a comment, follow me on Twitter and/or subscribe…..and please visit the Saucy Mama Cooking with Mustard Contest and vote for me!!

Kale and Caramelized Onion Tart

1/4 inch slice of pancetta, diced

2 medium onions, thinly sliced

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons dried oregano or thyme

1/2 cup white wine, divided

1 bunch kale,stem removed and chopped bite size (about 6 cups) (pictured is a red kale)

1 -2 garlic cloves, minced

1/2 cup garbonzo bean flour or all-purpose

1 cup fontina cheese, shredded

1/2 cup Kalamata olives, pitted and chopped

3 eggs. beaten

2 teaspoons Dijon mustard

1 cup milk

freshly grated nutmeg

Preheat oven to 425 degrees.  In a large skillet, saute pancetta until crisp, Remove pancetta to a large bowl leaving the rendered fat in the skillet.  Add in the onions, salt, pepper and dried oregano and cook on medium low heat until lightly caramelized, about 20 minutes.  Add in 1/2 cup white wine and continue to cook until evaporated.  Remove onions from skillet to the large bowl with the pancetta. 

Add the kale and garlic to the skillet, adding olive oil if necessary.  Gently saute the kale until wilted, about 10 minutes.  Add in 1/2 cup white wine and continue to cook until evaporated.  Remove from skillet and add to large bowl with the onions and pancetta.  Add in the remaining ingredients; flour, cheese, eggs, dijon, milk and nutmeg stirring well to combine.

Pour into a 13 x 9 baking dish, smooth evenly.  Bake for 25-30 minutes until golden brown.  Remove from oven and allow to cool slightly.  Cut into squares.  Makes about 6-8 large squares or 15 appetizer squares.

March is #greenslove month!
Please join in on the #greenslove fun by linking up any leafy green recipe from the month of March 2012.  Don’t forget to link back to this post, so that your readers know to come stop by the #greenslove event! The twitter hashtag is #greenslove. 🙂
Cohosted by: Al Dente Gourmet, Astig Vegan, Badger Girl Learns to Cook, Baking and Cooking: A Tale of Two Loves, BigFatBaker, Bon a Croquer, CafeTerraBlog, Cake Duchess, Cheap Ethnic Eats, Easily Good Eats, Georgiecakes, Kitchen Belleicious, Mis Pensamientos, My Twisted Recipes, No One Likes Crumbley Cookies, Oh Cake, Queen’s Notebook, Rico Sin Azucar, Savoring Every Bite, Simply Reem, Soni’s Food for Thought, Sprint 2 the Table, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Art of Cooking Real Food, The Spicy RD, The Wimpy Vegetarian, Vegan Yack Attack, Vegetarian Mamma.

70 thoughts on “Greenslove: Kale and Caramelized Onion Tart

  1. This recipes couldn’t look any better! I love the flavors you used – kale is one of my favorites and there really isn’t anything better than caramelized onions. Great idea to use chickpeas flour as well. That’s one of my favorite to work with.

    Lots you #greenslove to you!

    1. Thanks Laura, I’ve been trying to use the chickpea flour (and others) more often than wheat or white.

  2. Oh, boy, I’m so excited about this recipe, which looks so delicious and I must try later this week, and the greenslove month…I do love greens and made a soup last night that I’ll have to post soon. Am making your orange almond biscotti today, Linda, and am anticipating how good they will be. Have a great day!

  3. I love the tart with the kale and caramelized onion combination. It sounds so good. I now have mini tasrt pans, so I’m making this recipe next! Sending you #greenslove!

  4. Really like the sound of this recipe, Linda. I love kale but can see how this recipe could easily be followed using any bunch of greens, although I think I’d prefer to use the more bitter, like kale. I’d forgotten that dandelion picking season is about to begin around here! I better get it together or all of the best of this year’s crop will be gone long before I even get into the fields!
    Did you hear that? I swear I heard some of my forebears grousing over that possibility. 🙂

    1. I’d like to see you out picking dandelions!! Do you really think there will be crowds forming to gather their dandelions?!! I know my market sells them and I really must try it, after all my child tastes have improved!! I would just get so confused over my dad pulling dandelions (weeds) from his meticulous well kept yard and then talking about eating dandelions! I’m guessing the ones you eat are not the weed type??

      1. The dandelions available in my markets are all very large and are usually cooked before being eaten. We used to go out and pick the young plants; supposedly they aren’t as bitter. As I recall, the only difference between the dandelions in your yard and on your table was size and location. I’ll be heading to Michigan in a few weeks and, once there, I plan on picking enough for Zia and I to have them a couple times. It’s been at least 10 years since she’s had them and she’ll get a kick out of watching me pick ’em. 🙂

  5. Great appetizer idea Linda!Would love to make this sometime, looks easy and delicious with Kale and Caramelized onions in there :)Sending you some #Greenslove 🙂

  6. Great, great recipe! Love the garbanzo flour option, as of course I bought some on an impulse and must find uses for it to avoid the jokes and remarks by my beloved… ;-)))

    So this bloghop thing means anyone with an appropriate type of recipe can jump on your post and include a link? Interesting…

  7. Beautiful – makes me really wish I could find kale here – I don’t think it’s common at all in France, at least not from what I can see 🙁

  8. This looks great Linda, perfect for a light lunch or dinner with a salad. I like your combination of flavors, caramalized onions, kale and some vino too! Sure know how to make spice things up!

    1. Ahh…I see you noticed the wine! I’ve made it without, but I love the aroma when I do add it in. Thanks for your sweet comments!!

  9. Just imagine living in a place where you have a variety of kale to choose from!! You are so fortunate and I love your recipe today! I think this linking up is awesome, not sure how to do it, but if I make something green I’ll give it a go!! xo Smidge

    1. I hope you do join in Smidge! There’s a great group of bloggers in this bloghop and they’d love to find you and your beautiful blog and recipes!!

  10. What a great tart recipe and I have a bunch or chickpea flour that I have had a challenging time using up. This is lovely and since there isn’t all that much of it, I’m sure it doesn’t alter the flavor that much. The bacon of course is a nice touch. Love the bacon.

    1. I use my chickpea flour mainly for farinata but like you, I’ve wanted to use it up in other dishes so I’ve been experimenting. The small amount in this worked perfectly!

    1. Kale is pretty new to me too probably in the past year. So I’m also looking for different ways to use it; it is a pretty darn healthy green!!

  11. That looks amazing – we love our greens here too. My godmother used to grow bitter radicchio which we had raw and cooked and my parents now grow dandelion leaves for salad – so I´m a big fan!

    1. I’ve not used radicchio as much as I’d like. I’ve been experimenting with it lately though. Growing dandelions for eating… I really need to look into that more!!

  12. Everything about this tart just spells greatness and healthy!:) Love the use of kale which is definitely a chewy and crunchy green and the sweetness of onion makes it even more delicious; not to mention the sound of the gluten-free, yeay for healthy recipes like these!:D

  13. Oh! This tart looks delicious kale and caramelized onion…like how you use the kale…so healthy!
    Thanks for sharing this recipe Linda. Hope you are having a fabulous week 🙂

  14. What a gorgeous tart. You are such a gourmet Linda and you never cease to amaze me with your cooking chops. This kale tart. Oh my, oh my. I am in so much trouble just looking at this and drooling at the computer.

  15. I’ve been waiting for the recipe that would finally convince me to give Kale a try: you did it!

    This looks so good I want to bite the screen right now.
    xx

  16. Hi Linda! I may have told you I have a Pavlovian response to the term “caramelized onions” so I am in love with this recipe from the title alone! As I read further and discovered there is pancetta, there are olives… oh my! This is a #greenslove recipe to die for! Great post!

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