Kale and Gruyere Tart with Cornmeal Millet Crust

K&G Tart

StrudelAllBluelarger  After reading Streusel’s blog post about her Walnut Cheese Spread, I’ve never felt so distant from my friend. First of all – she’s not drinking wine?! I’m all about cutting back on vices, but this seems like an extraordinary measure.


Nonetheless, I’m a supportive friend and have a tasty tart to tell you all about, and it’s a tart that includes the super-fabulous superfood, kale. Admittedly, I’d made this prior to learning about Streus’ new focus on healthier eating, and she’ll definitely want to on focus the filling (the crust is buttery and delicious).


We’re big kale fans in my house, and part of what’s so great about this tart is that the flavor of the kale – blanched to retain its natural flavor but remaining chewy and hearty – stands up solidly to the cornmeal crust. While the original recipe says that the millet is optional, I happened to have some on hand from making these muffins a while back. It adds such a nice crunch that really makes this tart taste different than any others I’ve had.



Winter Greens & Gruyere Tart with Cornmeal Millet Crust

adapted from thekitchn.com

printer friendly version

Serves 6 to 8


For the crust:

1/2 cup cornmeal

3/4 cup whole-wheat flour

3/4 teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into ¼ – inch cubes, plus more for pan

3-4 tablespoons ice water

1/4 cup raw millet


For the filling: 

1 medium bunch of kale – ribs and stems removed and torn into large pieces

1 tablespoon olive oil

1/2 cup onion, minced

2 cloves garlic, minced

1 cup milk 
(I used fat-free)

1/4 cup Greek yogurt (I used fat-free)

1/2 cup grated Gruyere

3 eggs, beaten

2 teaspoons thyme

Generous pinch nutmeg

1 teaspoon kosher salt

freshly-ground black pepper


Prepare the Crust:

Butter a 10 x 1 inch tart pan with a removable bottom. Using a food processor, pulse together the cornmeal, flour and salt. Add the cubes of butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, and pulse until the dough starts to look like wet sand. Test to see if it’s done by squeezing a small piece between your fingers: you’re looking for it to hold together and not crumble away. If it seems too crumbly, add more water, 1 teaspoon at a time.


Turn the dough out into a large bowl and mix in the millet using a fork — basically just press the millet into the dough with the fork, and you’ll want to work quickly here so as not to stir the dough too much. Dump the dough into the prepared pan, press it evenly into the bottom and up the sides of the prepared pan (you can use the bottom of a glass to help you in your journey). Cover with plastic wrap, transfer the tart pan to a baking sheet for easy transport, putting the baking sheet and pan in the refrigerator to chill for at least one hour and up to one day.


Preheat the oven to 375°F.


Transfer the tart pan to the oven and bake the crust for 15 minutes to slightly dry out the top so that it won’t get soggy when you add the wet quiche mixture.


Prepare the Filling: 

Bring a large post of salted water to a boil and add the greens. Cook until just softened, about 2-3 minutes. Use a slotted spoon and transfer the greens to a large bowl of ice water to stop the cooking. Remove from the cool water and, using your hands, squeeze as much water from them as possible and lay the greens out on good work surface. They tend to clump into balls when squeezed, so spend a few moments separating it and “declumping” the greens.


In a small sauté pan over medium heat, warm the olive oil and sauté the onions until translucent, 2-3 minutes. Add in the garlic and sauté for an additional minute. Remove from heat and set aside.


In a medium bowl, whisk together the milk, yogurt, Gruyere, eggs, herbs, salt and pepper.


Again, set the tart pan with prepared crust onto a baking sheet for easy transport. Spoon the shallot mixture on top of the prepared crust, followed by the cooked greens (arrange them evenly). Pour the custard mixture on top of the whole thing. Transfer the tart pan into the over, and bake for 40-45 minutes or until the top is golden brown and the filling is completely set. Let cool for 15-20 minutes, unmold the tart and serve warm or room temperature.




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