saltynsweet's Notes:
1 onion - thinly sliced Ask a question about this ingredient
1 garlic - finely minced Ask a question about this ingredient
5 ounces yukon potatoes - cooked, peeled, and sliced Ask a question about this ingredient
5 ounces kale (leaves only) - cut in a chiffonade Ask a question about this ingredient
1 ounce chourico or linguica - cut into thin slivers Ask a question about this ingredient
1/2 cup creme fraiche Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
2 eggs Ask a question about this ingredient
salt and pepper as needed Ask a question about this ingredient
olive oil as needed Ask a question about this ingredient
1 tart pastry for 10" tart pan Ask a question about this ingredient
2 tablespoons medium course corn meal Ask a question about this ingredient
Preheat oven 375 F
Ask a question about this stepSpread cornmeal on work surface and roll out pastry ( I like to use an all butter recipe) - incorporating the cornmeal into the pastry. Then press pastry into tart pan and place in refrigerator 30 minutes to rest.
Ask a question about this stepPlace onions and garlic in skillet with couple tablespoons of oil and a couple tablespoons of water and salt and pepper to taste. Cook completely until tender and translucent but do not allow to color or brown. Then transfer to separate bowl.
Ask a question about this stepIn the same skillet add kale with a couple tablespoons of oil and water and salt and pepper to taste. Cover skillet and allow kale to steam a bit, then uncover cook until tender.
Ask a question about this stepMix together creme fraiche, cream, eggs, salt and pepper to taste. Set aside.
Ask a question about this stepBake tart shell for 20 minutes.Remove from ovenand brush with egg. Return to oven for 5 more minutes. Remove from oven and allow to cool slightly
Ask a question about this stepSpread onion mixter evenly over tart crust. Then layer the potatoes over the onions. Evenly spread the kale over the potatoes. Pour the creme fraiche mixer. Then scatter the chourico on top
Ask a question about this stepCook tart in the oven for 30 minutes or until set
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
