Real African Dishes: [MC-AllEthnic-Recipes] Feta and Kale Tart

Friday, June 24, 2011

[MC-AllEthnic-Recipes] Feta and Kale Tart - 14g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Feta and Kale Tart

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 unbaked pie crust (for a 9-inch pie)
8 ounces curly kale -- rinsed well (tough stems discarded)
1 teaspoon olive oil -- (1 to 2)
1/2 medium onion -- cut into 1/4-inch dice (1/2 cup)
salt
1 tablespoon finely chopped dill
1 tablespoon finely chopped flat-leaf parsley
3 large eggs -- plus 1 egg yolk
1/2 cup heavy cream
2 teaspoons cornstarch
1/2 cup whole or 2 percent milk
Freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
4 ounces crumbled feta cheese -- (1 cup)

Roll out the single-crust pie dough; press it into a 9-inch pie plate, a tart pan or a springform pan with a removable bottom. Refrigerate until ready to fill. Preheat the oven to 350 degrees.

Bring a pot of salted water to a boil over high heat. Add the kale and cook for 30 seconds, then immediately drain the kale into a colander. Squeeze out as much water as possible. As soon as the kale is cool enough to handle, coarsely chop it and set it aside; there should be 1 cup.

Add just enough oil to lightly coat the bottom of a medium skillet. Heat over medium-high heat, then add the diced onion. Cook for 2 to 3 minutes, until the onion softens. Add the chopped kale and a pinch of salt; cook for 1 to 4 minutes or until the excess moisture has evaporated. Remove from the heat, then add the dill and parsley, stirring to combine.

Whisk the eggs and egg yolk together in a large mixing bowl, then add the cream and stir to incorporate.

Combine the cornstarch and milk in a measuring cup, stirring to mix well, then add it to the egg-cream mixture in the bowl. Add pepper to taste and the nutmeg, whisking to combine.

Scatter the kale-onion mixture over the prepared pie dough, then evenly distribute the crumbled feta over the vegetable mixture. Pour the egg mixture on top.

Bake for 45 to 50 minutes, until the tart is set and the crust is lightly browned. Let it sit for 15 minutes before serving.

Makes one 9-inch tart (8 servings)

Information per serving 279 calories, 19g fat, 135mg cholesterol, 338mg sodium, 19g carbohydrates,1 g dietary fiber, n/a sugar, 7g protein.

AuthorNote: Here, kale is used in a tart in much the same way spinach would be used. Feta balances its strong flavor. The tart is wonderful just out of the oven or reheated the next day. After that, the taste of the cooked kale becomes a little strong.

Cuisine:
"Mediterranean"
Source:
"The Washington Post. In Season columnist Stephanie Witt Sedgwick."
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 230 Calories; 17g Fat (64.4% calories from fat); 7g Protein; 14g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 313mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

Nutr. Assoc. : 4474 773 0 0 0 20057 0 0 0 0 899 0 962 0