Gluten-free kale and squash tarts

Learn how to make a gluten-free kale and squash tart with this easy recipe.

Remember, back in July, I vowed to do more gluten-free baking when I shared this gluten-free raspberry cake recipe? Well, now there are a few gluten-free recipes to peruse, like these gluten-free chocolate chip cookies and this gluten-free lemon cake. Still, this is the first savoury gluten-free recipe on the blog.

The inspiration for this recipe came from all the autumn squashes at the market, and K's bumper crop of kale (thank you!). The crust is nutty and perfect for savoury tarts like these (crust recipe adapted from Williams Sonoma).

I filled the blind-baked shells with a ricotta cheese filling, lightly seasoned with honey, salt, and pepper, and topped them with cooked kale and roasted squash. And, of course, I finished these off with crumbled blue cheese and a drizzling of honey before serving.

Blue cheese and honey go so well together, and they make a really great addition to these savoury tarts. These tarts are a little nutty, a little salty, and a little sweet. They are full of autumn goodness.

Since the gluten-free tart crust has no gluten (duh!) and no real binding agent (no eggs or flax), the crust is delicate, especially when it's warm. You definitely have to unmold them when they've cooled off a bit, but if you are worried: either serve them directly in the tart molds or even unmold the blind-baked tart shells when they have completely cooled, then fill and garnish them cold. Read about how to remove a tart from of a tart pan if you are nervous.

All of the components are pre-cooked so finishing them in the oven really isn't necessary. Serve them warm or cold. It's up to you!

📖 Recipe

Gluten-free Kale and Squash Tarts

AuthorAuthor : Janice Lawandi

This kale and squash tart is made with a gluten-free crust, so it's a little more delicate than a traditional crust made with regular all-purpose.

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Prep Time 50 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Appetizer

Cuisine American

Servings 6

Calories 352 kcal

Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

Ingredients

  

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Gluten-free crust ingredients

• ▢ 70 grams millet flour
• ▢ 45 grams buckwheat flour
• ▢ 35 grams ground almonds
• ▢ 30 grams cornstarch
• ▢ ½ teaspoon Diamond Crystal fine kosher salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 8 tablespoon Stirling Creamery Churn 84 unsalted butter diced and kept cold
• ▢ 1 splash cold water if necessary

Roasted squash mixture ingredients

• ▢ 1 acorn squash peeled, seeded and cubed
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ Salt & freshly ground pepper to taste

Sauteed kale ingredients

• ▢ 100 grams kale stemmed and chopped finely
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ Salt & freshly ground pepper to taste

Ricotta filling ingredients

• ▢ 125 grams whole-fat ricotta ½ cup
• ▢ 1 teaspoon honey
• ▢ Salt & freshly ground pepper

Topping ingredients

• ▢ honey
• ▢ 50 grams blue cheese

Instructions

 

Make the crust

• Combine all the flours and cornstarch, salt, and pepper in a large bowl. Drop in the cold, diced butter and work it in with the palms of your hands until you have a sandy mixture. Add water, as needed, until the mixture holds together when squeezed. Pat into a disk, wrap in plastic, and chill for 1 hour.

Roast the squash

• Prepare the squash filling by tossing the diced squash with the olive oil, salt, and pepper, then roasting it on a rimmed baking sheet for about 20 minutes at 400˚F.

Sautée the kale

• Cook the kale by sautéeing it on medium–high heat with the olive oil, salt, and pepper.

Roll out, chill and blind-bake the tart shells

• Preheat the oven to 375 °F (190 °C). When the dough is chilled, roll it out on a lightly floured surface (I floured it with millet flour) to an ⅛ inch thickness. Cut 6 circles that are about 5 inches in diameter. Transfer each to a greased/floured 4-inch tart pan with removable bottom (like these on Amazon) and press into the mold. Trim the edges and place the 6 lined tart pans on a baking sheet to chill for 15 minutes.
• Line each shell with a square of parchment and fill with pie weights or dry beans. Bake for 20 minutes, then remove the parchment/weights and bake for an additional 5 minutes to cook the bottoms.
• Remove the pan from the oven and let cool for at least 10 minutes to set the crust.

Fill the tart shells

• Divide the ricotta mixture among each, followed by the kale and the squash. Top with the crumbled blue cheese and bake for an additional 10 minutes to melt the cheese and warm the tarts. Serve warm or chill to unmold and serve cold.
• Alternatively, you can completely cool the blind-baked tart shells then fill with the ricotta, kale and squash. Serve cold with crumbled blue cheese and a drizzling of honey.

Notes

For this recipe, I used this Castello Noble Blue blue cheese.

Nutrition

Calories: 352kcal

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