roasted kale & butternut squash tart

new favorite recipe alert........
perfect for fall, and even chase loved it.

roasted kale + butternut squash tart

ingredients

1 whole wheat frozen pie crust

1 pound butternut squash, peeled and cubed {1 medium size} 

olive oil

salt & pepper

2 cloves garlic, minced

1 bunch kale

1 small onion, peeled and sliced

2 tablespoons balsamic vinegar

3 eggs

1 cup grated swiss or gruyere cheese, grated 

cook crust according to package directions. while the crust is cooling, toss the squash with olive oil and some salt on a baking sheet. spread it evenly and bake for 25 minutes at 400 degrees. set aside.

put the kale in to roast, following these directions.

get a sauté pan and turn on over medium-high heat. drizzle olive oil and heat the pan, then add garlic and sauté for 2 minutes. roast the kale like the link shows above, and then add it into the sauté pan. add a pinch of salt and take off the heat.

in another pan, drizzle more olive oil and add the onion + a pinch of salt. cook for about 20 minutes, stirring every few minutes. add the balsamic vinegar, stir, and take off the heat. let it cool.

in a separate bowl, whisk the eggs and add to the kale mixture. add most of the squash, half of the cheese, all the onion, and a few grinds of black pepper to the kale-egg mixture. stir together and add to the cooked crust. top with the remaining squash and cheese and add a few more grinds of black pepper. bake until the egg is set and the top is lightly browned, 25-30 minutes. remove from the oven and cool for 5 to 10 minutes before serving. 

serves 6, or 2 with leftovers!

enjoy!

xo