Saturday, October 13, 2012

Kale, Cashew Ricotta and Olive Tart

I'm not gonna lie folks, this post was supposed to be a "healthy" one - kale, buckwheat crust and all. So while I though it would be good, it was with happy surprise that my first bite had my eyes rolling back in my head in ecstasy. Yes! Super delicious!

This recipe certainly "took a village" at least in the way it came together. It started when Stacey Snacks posted a ricotta and artichoke tart and that went into my "to make" file. Then Eats Well With Others wrote about a buckwheat crust that sounded divine (and a good way to break out of my current rut of wheat 24/7). Adding a cashew ricotta was a no brainer but I wanted a recipe that was test-driven rather than mucking up one on my own and possibly wasting those expensive organic cashews. Enter Happy Healthy Life. Lastly, I have been meaning to try the "partially frozen olive oil" approach to making a crust ever since I spied it on PPK's 100 for 2011. Worked like a dream! It's my new favorite way to make crust, and I LOVE crust!

Is there a prize for best cobbled together recipe pulling from other good ideas? No matter, mimicry is the highest form of flattery, or so I've been told.

It looks like a long recipe, but you can make it in pieces - the cashew ricotta and crust the night before - and then all you have to do is bake off the crust while you're sauteing the kale. Gorgeous meal that's healthy, gluten free and delicious!

Kale, Cashew Ricotta and Olive Tart
(makes a 9 inch tart)

Kale Filling
1 bunch kale, washed and destemmed, cut in ribbons
1 cup onion, cut in slivers
5 cloves garlic, minced
2 tablespoons olive oil
10 oil cured olives, pitted

Sautee onion and garlic in olive over over medium heat until just beginning to brown. Add kale and stir well to incorporate with onion and garlic. Allow kale to wilt then remove from heat.

Cashew Ricotta (adapted from Happy Healthy Life)

1 1/2 cups cashews, soaked at least 8 hours
1/4 cup lemon juice
1/2 teaspoon salt
1/3 cup water
3 cloves garlic
black pepper
pinch cayenne  

Combine all ingredients for cashew ricotta and puree in blender until very smooth.

Buckwheat Flour Crust (inspired by Eats Well With Others)

2 cups buckwheat flour
2/3 cup olive oil, frozen (see this post)
1/2 teaspoon cider vinegar
1 teaspoon salt
2-3 tablespoons ice water, as needed
To make the crust, add the buckwheat flour and the salt into the bowl of a food processor and pulse until combined.  Scoop out frozen olive oil and add to bowl of food processor and pulse.  Add vinegar thru opening in the top of processor lid and then add cold water a tablespoon at a time and stop whenthe dough just barely holds together.  Form the dough into a disk, wrap it in parchment paper (or plastic), and chill for at least 30 minutes or overnight.

To assemble the tart, preheat oven to 400 degrees. Remove dough from refrigerator and roll out on parchment paper and fit into 9 inch tart or pie pan, pressing to fit. Bake for 10 minutes. Remove and allow to cool for at least 20 minutes. Spread 2/3 of cashew ricotta on bottom of crust, top with cooked kale and dot top with remaining cashew ricotta. Sprinkle chopped olives on top and bake for 30 minutes until ricotta begins to brown.


Recipes currently inspiring me

Stuffed Chard Leaves with Creamy Chive Sauce at Thyme for Cooking
Cheezy Vegan Mushroom and Red Pepper Lasagna at Chez Cayenne
Tarragon Oil at 101 Cookbooks

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