Kale Raab Tart by
Inspired by Evening Song CSA
Ingredients
1 bunch Veggie Box Kale Raab, roughly chopped (use the whole plant: stems, leaves, and flowers)
2 medium Veggie Box scallions, thinly sliced
1 Sheet of Puff Pastry Dough
1 Tbsp Lemon Juice
2 tsp Olive Oil
1 tsp Maple Syrup
Salt and Pepper
Veggie Box Rosemary
Fresh Grated Parmesan
Instructions
Step One:
Preheat your oven to 400. In a pan, sauté scallions with olive oil and a pinch of salt until they're translucent. Add the maple syrup and keep sautéing until they lightly brown.
Step Two:
Toss the chopped kale raab with the lemon juice, pepper, and rosemary. Stir the kale raab into the scallions until the green lightly wilt, and then remove from heat.
Step Three:
Spread the puff pastry dough on a baking sheet. Spread the scallion/kale raab mixture over the puff pastry dough. Bake at 400 for about 10 minutes or until pastry has fully puffed.
Step Four:
Remove from the oven and sprinkle with fresh grated parmesan. Serve warm.
(Puff pastry dough cooks differently depending on what brand it is and what oven you are using, so check it often so nothing burns.)
Preheat your oven to 400. In a pan, sauté scallions with olive oil and a pinch of salt until they're translucent. Add the maple syrup and keep sautéing until they lightly brown.
Step Two:
Toss the chopped kale raab with the lemon juice, pepper, and rosemary. Stir the kale raab into the scallions until the green lightly wilt, and then remove from heat.
Step Three:
Spread the puff pastry dough on a baking sheet. Spread the scallion/kale raab mixture over the puff pastry dough. Bake at 400 for about 10 minutes or until pastry has fully puffed.
Step Four:
Remove from the oven and sprinkle with fresh grated parmesan. Serve warm.
(Puff pastry dough cooks differently depending on what brand it is and what oven you are using, so check it often so nothing burns.)