White Bean, Chorizo And Kale Tart With Manchego Cheese

1. 1

   Preheat the oven to 400 degrees.

2. 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. 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. 4

   Turn the dough out onto a floured surface. Roll out to fit an 11 inch tart pan.

5. 5

   Place the dough in the tart pan cutting off any excess. Place parchment paper over dough and add pie weights.

6. 6

   Bake for 10-15 minutes or until golden brown. Set aside to cool.

7. 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. 8

   In a food processor, puree the cannellini beans and sage unti smooth. Add salt & pepper to taste. Set aside.

9. 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.

* Per serving · 4 servings · Values may vary.