Kale, onion, and ham torte

Yesterday, I decided to take the afternoon off due to the heavy snow. My tart pan has been getting a real workout from my Linzer Torte and the below savory torte, loosely adapted from here.


1 cup flour
1 stick cold butter cut into pieces
1 teaspoon salt
4-5  tablespoons cold water

Cut the butter into small pieces and add the flour and salt. With your hands, break the butter into pieces and form a pebble-like consistency with the flour and salt. Add 4-5 tablespoons ice-cold water (or 1 tbsp vodka (helps with flaky crust without an alcohol taste) and 2 tbsp water) until a soft dough forms. Form into a ball and cover in wax paper. Freeze for about 30 minutes.


2 tbsp olive oil
1 large yellow onion, sliced thin
1.5 cups kale, shredded thin
2 tbsp dried thyme

1 slice deli ham, sliced thin
½ cup cream (heavy or half and half)
2 eggs, 1 egg white
4 oz. fig goat cheese (or 4 oz goat cheese, with 2 oz fig jam)

Heat olive oil in a heavy bottomed sauce pan/dutch oven and add sliced onion. Stir to make sure the onions are coated, turn heat to medium and cover.  Carmelize onions for about 20 minutes (stir occasionally) until browned, add sliced kale, thyme and ham. Cook covered over medium-low heat  for 10 minutes. Keep onion mixture off the heat while mixing the cream and eggs.

Roll the chilled dough, ensuring that the dough will fit up the sides of your tart pan (mine is about nine inches and it took a little flour to roll the dough thin enough). Pre-bake the crust if you’d like.

When the crust is ready, pour the cooled onion mixture evenly into the bottom of the tart pan. Add the egg and cream mixture evenly over the top of the onion mixture. Add slices of goat cheese on top of the egg mixture, with fig jam dollops on the top of the goat cheese. Slide into a preheated 350F oven for 50 minutes. Allow to cool slightly and push the bottom of the tart pan (if pan has removable bottom), slice and serve. We had ours with baked beans.


A nice, comforting meal on a snowy night!



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