By Liz Bares

Roasted Garlic, Kale and Rosemary Cauliflower Tart with Homemade Potato Crisps

Recently, I made what my husband called one of the top 10 meals I’ve ever made. I had been seeing savory fall tarts in magazines and online and I wanted to try a kale variety.  This tart is sort of a cross between two tarts I wanted to try but didn’t have enough ingredients to make either, so I improvised and came up with this gem.

The recipe is slightly involved and you will have some leftover cauliflower. Toss the extra cauliflower with some chopped parsley, toasted pine nuts and a squeeze of fresh lemon juice.

You could make this tart over several days, so it may be a contender for Thanksgiving. The tart crust can be made, covered and refrigerated about two days ahead. The filling can also be made a day ahead.

Tart Dough:

1 3/4 cups flour (I always use a mixture of white unbleached flour and white whole wheat flour)

4 oz. chilled unsalted butter, cut into pieces

1/2 teaspoon kosher salt

1 tablespoon natural cane sugar

1/4 cup + a few tablespoons of ice water


1 small to medium sized roasting potato sliced VERY THIN

3 sprigs of fresh rosemary or 1 teaspoon of dried (1/2 teaspoon chopped and 1/2 teaspoon left long)

1/2 bunch of kale, stemmed and chopped

1/2 yellow onion, chopped

2-4 garlic cloves, minced

2 tablespoons unsalted butter

1 cup ricotta (I used whole milk that I had made on Friday, you could certainly use low fat)

salt and pepper

Roasted Cauliflower:

1 head of cauliflower, cut into florets

1 head of garlic, separated but not peeled

4 tablespoon olive oil

2 teaspoon kosher salt

1 teaspoon pepper

Directions for Roasting Cauliflower:

Preheat oven to 450⁰. Bring a small pot of water to a boil, add unpeeled garlic cloves to water. Boil for 15 seconds. Cool then easily peel the garlic and cut the long cloves lengthwise. On a rimmed baking sheet, toss the cauliflower with the garlic, 3 tablespoons olive oil and 2 teaspoons salt and black pepper. Spread into a single layer and roast, tossing twice throughout cooking time, until the garlic and cauliflower is tender and slightly browned about 20-25 minutes.

Directions for Dough:

Preheat oven to 375⁰. Place first four ingredients into a bowl of a food processor. Pulse until mixture has a wet sand texture. SLOWLY add 1/4 cup ice water to bowl and pulse a few times.  You want the dough to come together but not be too wet. You may need to add more water. Press the dough into the bottom and sides of a 9” tart pan. You will have a small bit of extra dough. Place a piece of parchment paper on top of the dough and fill with dried beans or pie weights if you have them. Bake off dough for 10 minutes. Then take the weights and paper out and bake for another 10 minutes. Set aside or refrigerate, covered, up to two days.

Directions for Kale Filling:  

In a large saucepan, melt butter and add onions, cook until very soft about 8 minutes. Add garlic and cook for 1 minute, then add kale. Season with salt and pepper and a pinch of chili flakes. Cook approx. 5-10 minutes, until kale is wilted. Take off heat and add ricotta cheese and chopped rosemary. Add roasted cauliflower to mixture and stir until well combined. Now, spread the entire mixture into your tart shell. Take your paper-thin potato slices and layer them thinly atop your filling. Drizzle a tablespoon of olive oil, salt, pepper and long rosemary leaves over the potatoes. Bake for 20 minutes in a 425⁰ oven. Then turn on the broiler and crisp the potatoes for a few seconds. ENJOY!