White Bean, Chorizo And Kale Tart With Manchego Cheese Recipe

Name: White Bean, Chorizo And Kale Tart With Manchego Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: tart crust; 1 1/2 cups all purpose flour; 3/4 cup whole wheat flour; 1 teaspoon salt; 3/4 cup unsalted butter, room temperature; 1/4 cup water; Tart filling; 2 tablespoons olive oil; 1 1/2 - 2 cups fresh kale, chopped small; 1 clove garlic, minced; 3 ounces Spanish chorizo, sliced; 1 14 oz. can cannellini beans, drained; 4 fresh sage leaves, or to your taste; salt & pepper to taste; 1 roasted red bell pepper, sliced; Manchego cheese, shaved

Servings: persons

tart crust
1 1/2 cups all purpose flour
3/4 cup whole wheat flour
1 teaspoon salt
3/4 cup unsalted butter, room temperature
1/4 cup water
Tart filling
2 tablespoons olive oil
1 1/2 - 2 cups fresh kale, chopped small
1 clove garlic, minced
3 ounces Spanish chorizo, sliced
1 14 oz. can cannellini beans, drained
4 fresh sage leaves, or to your taste
salt & pepper to taste
1 roasted red bell pepper, sliced
Manchego cheese, shaved

1
Preheat the oven to 400 degrees.
2
In 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.
3
Cut 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.
4
Turn the dough out onto a floured surface. Roll out to fit an 11 inch tart pan.
5
Place the dough in the tart pan cutting off any excess. Place parchment paper over dough and add pie weights.
6
Bake for 10-15 minutes or until golden brown. Set aside to cool.
7
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.
8
In a food processor, puree the cannellini beans and sage unti smooth. Add salt & pepper to taste. Set aside.
9
Spread the bean puree onto the cooled crust. Layer the kale, chorizo and red bell pepper strips. Shave the cheese on top and serve.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: tart crust, 1 1/2 cups all purpose flour, 3/4 cup whole wheat flour, 1 teaspoon salt, and more.

Yes, White Bean, Chorizo And Kale Tart With Manchego Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Bean, Chorizo And Kale Tart With Manchego Cheese

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