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+ servings

Gluten-free kale and squash tarts

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.
Course Appetizer
Cuisine American
Prep Time 50 minutes
Cook Time 55 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 352kcal
Author Janice


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 pepper
  • 8 tablespoon Stirling Creamery Churn 84 unsalted butter diced and kept cold
  • A tiny splash of cold water if necessary

Roasted squash mixture ingredients

  • 1 acorn squash peeled, seeded and cubed
  • 1 tablespoon olive oil
  • Salt & freshly cracked pepper to taste

Sauteed kale ingredients

  • 100 grams kale stemmed and chopped finely
  • 1 tablespoon olive oil
  • Salt & freshly cracked pepper to taste

Ricotta filling ingredients

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

Topping ingredients

  • honey
  • 50 grams blue cheese


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. 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.


For this recipe, I used this Castello Noble Blue blue cheese.
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Calories: 352kcal