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This is the season for showers – babies, brides and more!
Since everyone’s going to bring cute appetizers and sweet treats for dessert (c’mon, you know you are), it falls to me to bring something substantial. We can’t live on chips, dip and cake pops alone, can we?
Let’s kale it up, while we’re at it, with a flavorful, cheesy chile tart that is at home for brunch, lunch or on any buffet table.
Bring on the silly games and heartfelt toasts.
Recipe: Savory Cheesy Kale Tart with Chiles
Summary: Rich with cheese, verdant with kale and spiced ever so lightly with Hatch chiles and chili powder, this savory tart makes a great brunch, lunch or light dinner.
Ingredients
- 1 refrigerated ready-to-bake pie crust (Pillsbury brand preferred)
- 6 Lacinato kale leaves, washed, rib removed and sliced into ribbons (chiffonade cut)
- ¼ cup half and half
- ¼ cup milk
- 4 eggs
- ½ cup light sour cream (Daisy brand preferred)
- 2 garlic cloves, pressed
- ¼ teaspoon kosher salt
- ¾ teaspoon Don Enrique Mild Hatch Chili Powder
- 6-7 ounces cheese, finely diced (I used leftover fresh mozzarella, cheddar and an unmarked something or other from the cheese drawer)
- 1 shallot, finely minced
- 3 ounces roasted Hatch chiles, chopped
Instructions
Heat oven to 375F degrees. Unroll pie crust and place in a 10-inch pie plate; crimp edge and place in refrigerator.- Microwave kale for 2 minutes. Drain and set aside.
- In a 2-cup measuring cup, pour half and half and milk. Add eggs, sour cream, garlic, salt and chili powder. Whisk well to combine.
- Remove pie shell from refrigerator and layer cheese, shallot, kale and chiles, ending with a layer of cheese. Pour egg-milk mixture over tart and bake for 45 minutes.
Remove and cool for 20-45 minutes before serving. Tart is good slightly warm or at room temperature, so don’t think you have to serve it steaming hot.- Cut into 6-10 pieces, depending on appetites and what else is on the menu.
Hatch Chili Powder
Don Enrique Mild Hatch Chili Powder is made from fresh New Mexican Hatch chiles that are dried and powdered. Although Hatch are green when fresh (available for a short time each year from August-September), they turn red when dried. If you can’t find the Hatch powder at your grocery store, you can order it right from the source. Or sub your favorite chili powder.
Hatch Chiles
When Hatch chiles are in season, I recommend you buy a case and roast them. Use some immediately, and then chop and freeze the rest in 3- to 4-ounce containers for use in the future. For this tart, I defrosted Hatch chiles I had roasted, chopped and frozen in September. Or sub canned roasted, chopped mild green chiles.
Source
Created by Dorothy Reinhold / Shockingly Delicious.
SundaySupper
See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.
Preparation time: 20 minutes
Cooking time: 45 minutes
Diet type: Vegetarian
Number of servings (yield): 6-10
Culinary tradition: USA (Nouveau)
My rating
I’m bringing this Savory Cheesy Kale Tart with Chiles to our #SundaySupper potluck this week, celebrating April Showers — babies, brides, and any other events that need celebrating! Take a look at what the rest of the talented #SundaySupper cooks are bringing:
Starters, Appetizers & Snacks
- Pesto Tortilla Pinwheels from Home Cooking Memories
- Honey Pecan Baked Brie from Supper for a Steal
- Pinenut stuffed Dates from The Not So Cheesy Kitchen
- Glazed Pecans from Mama’s Blissful Bites
- Bloody Mary Shrimp Cocktail from A Stack of Dishes
- Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
- Mushroom and Feta Bites from Small Wallet, Big Appetite
- Antipasti Bites from Blueberries And Blessings
- Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
- Parmesan and Mushroom Focaccia from Basic N Delicious
Soups, Salads & Sandwiches
- London Ritz’s Tea Sandwiches from My Cute Bride
- Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
- Broccoli Bacon Salad from Country Girl In The Village
- Chicken Salad on Endive from Magnolia Days
- Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
- Alphabet Soup from Cindy’s Recipes and Writings
Main Dishes
- Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
- Penne Ala Vodka from I Run For Wine
- Easy Baked Ziti from Momma’s Meals
- French Country Flat Pie from Webicurean
- Crustless Spinach Quiche from Family Foodie
Cakes
- Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
- Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
- Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
- Coconut Rum Cake from The Foodie Army Wife
- No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
- Japanese Wedding Cupcakes from NinjaBaking.com
- Baby Blue Cake Pops from Neighborfood
- Strawberry Buttermilk Scones from Vintage Kitchen
Cookies, Brownies & Dessert Bars
- Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
- Chocolate Covered Mcaroons from Gotta Get Baked
- Pastel Pizzelles from Growing Up Gabel
- Chocolate-Balsamic Macaroons from Foxes Love Lemons
- Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
- Baklava Crisps from Kudos Kitchen by Renee
- Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
- Fudgy Carob Brownies from Pies and Plots
- Pistachio Biscotti from Curious Cuisiniere
Sweet Treats
- Shortbread Maple Cream Freezer Tart from A Beautiful Bite
- Espresso Panna Cotta from Crazy Foodie Stunts
- Bite-Size Pecan Tarts from Juanita’s Cocina
- Brigadeiros from Food Lust People Love
- Rosewater Raspberry Meringues from girlichef
Drink Recipes
- Slushy Mango Mojito from The Urban Mrs.
- Pretty in Pink Punch from Noshing With The Nolands
- Pink Lemonade from Peanut Butter and Peppers
Join our #SundaySupper Chat!
One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you’ll want to join us! Just follow the hashtag #SundaySupper on Twitter today, April 21 at 4 p.m. Pacific Time, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties.
Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!
Welcome to my kitchen!
At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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I love this recipe. We tend to eat quiche for lunch here so I think I am going to make this as a pack lunch option. I just can’t wait until my kale in the garden is ready so I can make it with fresh from the garden kale.
Laura,
I looooove quiche for lunch! It always seems so civilized.
Yum. Spicy and savory this kale tart looks delicious.
Yum, this looks like something my Mom would like for a Mother’s Day brunch!
Lori,
I am totally making this for Mother’s Day! Great minds think alike.
I have a confession to make. I’ve never had kale. Eeep, I know! Thank you for posting this recipe- I may adventure to this leafy green sooner rather than later now!
Jennifer,
Let me guide you! I have a million kale salads on the site, and lots of other dishes (soups, etc.) that have kale. Try this and then try another one. Soon you will be confident!
This sounds like a fantastic tart! I love the chilies!
This is one seriously amazing tart. My hubby would go crazy for this.
This looks AMAZING! I love everything about this recipe. I am regretting not picking up the Kale I saw at the grocery today because I want this now!
I can always use a new quiche recipe! It’s one of my favorite breakfasts for dinner!
Could I have a slice right now please and thank you!! Looks lovely!!
Quiche plus Lacinato Kale and Chile? Yes, please 🙂 it looks and sounds amazing!
Love the “let’s kale it up!” Great recipe, and yes, something substantial and delicious like this would be much appreciated at any party! 😉 Great tip on how to prepare and freeze the chiles, too.
Kale and cheese and chilies? This is my kind of pie! I too have unmarked random cheeses about the place so that made me laugh. Mine are usually wrapped in cling film and stowed in a bag in the freezer. Lots of little unknown ends but they do make a delicious tart. Yours is simply beautiful, Dorothy!
You captured my heart with chiles.
What a great tart! I love that you use chiles. Yum!
I’ll take a big slice, please and thank you! Cheese and chiles plus the goodness of kale, Bring it on!!
I’m going to hunt down some Hatch chile powder…fantastic quiche!