Photo by Laci
Laci's Notes:
Expand1.5 cups kabocha squash Ask a question about this ingredient
2 cups kale Ask a question about this ingredient
1 garlic clove Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 tablespoons milk Ask a question about this ingredient
1/4 cup feta cheese Ask a question about this ingredient
1/4 cup pecans, chopped Ask a question about this ingredient
1 frozen or homemade pastry shell Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepCut squash into cubes and drizzle with olive oil. Roast for about 20-30 minutes. Once squash is done remove it from the oven and break it down a bit with a fork.
Ask a question about this stepWhile squash is roasting, rinse kale and chop.
Ask a question about this stepHeat one tablespoon of oil on medium heat and cook kale until wilted. Add one clove of garlic, remove from heat when fragrant and set aside
Ask a question about this stepCombine one beaten egg, 2 tablespoons of milk and ¾ cup of feta in a bowl.
Ask a question about this stepCombine kale, squash and egg mixture, add to the pastry shell and top with pecans
Ask a question about this stepAdd tart to the oven for about 30 minutes or until pastry shell is browned to your preference.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
