You probably have many of these ingredients already - all I had to buy was some more kale (I always seem to need more kale), ricotta, and rosemary. Everything else is pretty much a pantry staple. It's a really straightforward, easy recipe, although there are a few "hurry up and wait" kind of steps, like pre-baking the pie crust. They have you making a pie crust, but I used the second one from my Thanksgiving pie. I personally believe that those come two to a box for just this reason.
Rosemary, Kale, and Potato Tart - The Kitchy Kitchen
You will need:
3-4 Small Red Potatoes, Sliced VERY Thin - use a mandolin for this (and don't cut your hand, it will never heal...)
3 Springs Rosemary - 2 with the leaves pulled off, 1 finely chopped
1/2 Yellow Onion
2 Cloves Garlic
1 Bunch Kale, chopped
1 Cup Ricotta (for the love of all that is good in this world, use full fat)
2 Tablespoons Butter
1/2 Cup Parmesan Cheese
Salt and Pepper
1 Pie Crust
First, pre-heat the oven to 425 and prepare your pie crust. Pre-bake it for 15-20 minutes, until it no longer looks raw.
In a large saucepan, melt the butter and add the onions. Allow to cook until softened, about 10 minutes. Add the garlic and cook for an additional minute.
Next, add the kale and cook down. You don't want to cook it so long that it starts to turn brown and mushy, but it should lose most of it's volume.
Take off the heat and add the ricotta and chopped rosemary, stirring until it's melted.
Place in the pie crust and top with potatoes, parm cheese, rosemary, a bit of olive oil, salt, and pepper. Bake at 425 for approximately 20 minutes, then broil for a minute, to get it all nice and crispity.
Allow to cool for as long as you can stand it, then slice and serve. I'm sure there are delicious things to serve alongside, but I just ate it on it's own. The kale makes it healthy, the ricotta has protein, this is definitely a complete meal.
Question of the Day:
What's your favorite use for an extra pie crust?