by Ginger's Kitchen
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Ginger's Kitchen's Notes:
1 1/2 cup all purpose flour Ask a question about this ingredient
3/4 cups whole wheat flour Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
3/4 cups unsalted butter, room temperature Ask a question about this ingredient
Preheat the oven to 400 degrees.
Ask a question about this stepIn a large bowl, sift together both flours and salt. Remove 1/4 of the mixture to a small bowl and add the water, making a paste. Set aside.
Ask a question about this stepCut the butter into the flour mixture using a pastry cutter or fork. Once it starts to take on a crumbly consistancy, add the paste and mix well to make the dough. Once it gets too hard to stir, get in there and mix with your hands.
Ask a question about this stepTurn the dough out onto a floured surface. Roll out to fit an 11 inch tart pan.
Ask a question about this stepPlace the dough in the tart pan cutting off any excess. Place parchment paper over dough and add pie weights.
Ask a question about this stepBake for 10-15 minutes or until golden brown. Set aside to cool.
Ask a question about this step2 tablespoons olive oil Ask a question about this ingredient
1 1/2 - 2 cup fresh kale, chopped small Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
3 ounces Spanish chorizo, sliced Ask a question about this ingredient
1 14 oz. can cannellini beans, drained Ask a question about this ingredient
4 fresh sage leaves, or to your taste Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
1 roasted red bell pepper, sliced Ask a question about this ingredient
Manchego cheese, shaved Ask a question about this ingredient
In a small cast iron skillet, heat the olive oil over medium high heat. Add the chopped kale and and cook 5 minutes. Add the garlic and chorizo and cook another 3 or 4 minutes or until chorizo gets a little brown. Remove from heat and set aside.
Ask a question about this stepIn a food processor, puree the cannellini beans and sage unti smooth. Add salt & pepper to taste. Set aside.
Ask a question about this stepSpread the bean puree onto the cooled crust. Layer the kale, chorizo and red bell pepper strips. Shave the cheese on top and serve.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
