Cheesy Kale Sweet Potato Tart


What do you remember about the days when you could only find the woody-stemmed kale leaves in your grocery store’s meat and poultry sections? Recently, kale has made quite a comeback, appearing in everything from soups and salads to pasta, smoothies, and side dishes. The food blogging community is the first to accept a new ingredient, and the rest of the world follows.

To put it another way, we bombarded you with kale chip recipes until you finally bowed to our pressure and began to consume it. Quinoa had the same problem. Pomegranates are another great addition. Also, a lot of mason jars were used.

Kale may be a little late to the party for us, but we’ve never included a recipe for it before. Try out this Cheesy Kale Sweet Potato tart if you’re seeking a new way to use the kale that has found its way into your weekly grocery cart. Antioxidant-rich vegetables, sweet potatoes, cheese, and a flaky pastry make for an exciting twist on a familiar dish. Also, this is a fantastic option if you’re looking for a new side dish for Thanksgiving.



  • 1 ¼ cups of all-purpose flour
  • 1 stick of butter, cut into small cubes
  • 1 egg yolk
  • 1 tablespoon of cold water
  • ¼ cup of sugar
  • ¼ teaspoon of salt


  • 2 tablespoons of butter
  • 1 bunch of stemmed and chopped kale
  • 1 small sweet potato
  • 2 sprigs of fresh thyme
  • 1 cup of ricotta or softened cream cheese
  • 1/2 cup of shredded cheese
  • ½ cup of finely chopped leeks
  • ½ teaspoon of crushed red pepper flakes
  • olive oil
  • salt and pepper


  1. Begin by preparing the pie crust. Combine the flour, sugar, and salt inside a large bowl and mix well. Use a pastry cutter or two knives to finely chop the butter into the flour mixture. Add the egg yolk and water to the flour mixture and stir thoroughly. When the dough comes together, use a fork for kneading it. Roll into a disk, lay in the fridge for at least one hour to chill, and then flatten again. When ready to roll it out, take it out of the fridge a few minutes earlier.
  2. Fit the dough into the tart pan by rolling it out. Even if you have to do some repairs, it’ll be worth it in the end. Place the tart shell in the freezer for 30 minutes after pricking it all over with a fork.
  3. Meanwhile, heat a large skillet with 2 tablespoons of butter over medium heat. Ten minutes later, add the chopped leeks. Crushed red pepper flakes, olive oil, and kale are all good additions. Incorporate salt and pepper according to personal preference. The kale should be wilted by this point, so cook it for a few more minutes. Remove from the heat.
  4. The oven should be preheated to 375 degrees F. (210 degrees C). Remove the tart shell from the oven after 10 minutes of baking. Poke the dough with a fork once more if you notice it starting to puff up.
  5. Peel and thinly slice your potato before cooking. Even if you don’t have one, a sharp knife will do the job just as well. It’s time to add the herbs, as well as the ricotta (or cream cheese). To start, arrange a layer of sweet potato slices in the tart shell’s bottom. On top of it, put another layer of sweet potato slices with kale and cheese mixture. Sprinkle the cheese over the tart after brushing the top with olive oil. When they’re golden brown, remove them from the oven.
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