This vegetarian tart is prepared in a spring-form pan, which makes it taller than the typical North American quiche or tart. You don't often see this style of tart/quiche in the US, with the double pastry crust and deep dish filling, but it's very popular in South America, where it might be called a torta or pastel.This tart makes an excellent brunch dish, or a nice vegetarian supper.
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 1 large tart, serves 6-8.
- For the filling:
- 1 large yellow onion
- 2 tablespoons of butter
- 1 teaspoon sugar
- 1 large bunch of kale
- 1/2 pound queso fresco cheese
- 8 ounces goat cheese
- 6 eggs, divided
- 1 tablespoon mayonnaise
- 1/2 tablespoon lime juice
- Salt and pepper to taste
- For the pastry:
- 3 cups flour
- 1/2 teaspoon salt (or to taste)
- 1 cup of butter (2 sticks)
- 8 tablespoons vegetable shortening
- 1/4 cup buttermilk
- 1 egg yolk
- Prepare the pastry: Whisk 2 cups of the flour together with the salt in the bowl of a standing mixer. Cut the butter and vegetable shortening into small pieces, and gradually add them to the flour mixture while mixing at low speed with the paddle attachment, until they are incorporated. Add the remaining flour and mix briefly. Add the buttermilk and mix until dough just barely starts to come together (add another tablespoon or two of buttermilk if mixture is not wet enough to come together at all). Pour mixture out onto a counter. Mixture should be very "shaggy". Gather 2/3 of the dough together, wrap with plastic wrap, and press into a disk. Repeat with remaining dough. Chill dough until firm (at least an hour).
- Place 3 of the eggs in a small saucepan and cover with cold water. Bring water to a simmer and cook eggs for 5 minutes. Turn off heat and let eggs cool in the water. Once eggs are cool, peel and slice them crosswise. Set aside.
- Peel and slice the onion thinly. Place the butter and sugar into a skillet with the sliced onions. Cook over medium-low heat, stirring often, until the onions are caramel colored and fragrant.
- While the onions cook, remove the ribs from the kale leaves. Chop the kale into bite size pieces.
- Once the onions are golden brown, add the kale to the skillet and cook until kale starts to wilt, about 5-8 minutes. Season with salt and pepper to taste. Remove from heat and place in a bowl. Stir the goat cheese into the mixture while it is still warm. Chop the queso fresco into small dice and add to the mixture, along with the sliced hard boiled eggs. Taste for seasoning and season with salt and pepper to taste.
- Whisk the remaining 3 eggs together with the lime juice and stir into the kale mixture, stirring well.
- Preheat oven to 375 degrees. Place a 9 inch spring-form pan onto a lightly greased baking sheet, and lightly grease the inside of the springform pan as well. On a floured surface, roll the larger piece of dough into a large (14-inch) circle. Fold the dough in half and carefully place it over the ring, settling it inside the pan, allowing the excess to overhang. Fill pastry with the kale and onion filling.
- Roll the smaller piece of dough into a 10-inch circle and place it on top to cover the tart. Trim the excess dough off to 1/2 inch. Pinch edges together and fold them over decoratively inside the top edge of the ring.
- Whisk egg yolk with a tablespoon of water and brush the top of the tart with the egg mixture.
- Place the tart (on the baking sheet) into the oven. Lower the heat to 350 and bake for 40-45 minutes, or until crust is golden brown (cover tart loosely with a piece of foil if it starts to brown too much).
- Remove from heat and let cool for 10-15 minutes before serving.