Creamy Garlic Kale and Prosciutto Tarts

This recipe was originally published in the award-winning cookbook Cake & Loaf Gatherings by Nickey Miller and Josie Rudderham (Penguin, 2023). You can purchase Cake & Loaf Gatherings here

Ingredients:

Butter Pastry:

• 1 batch Butter Pastry (recipe follows)

Filling:

• 1 tablespoon olive oil
• 1 small Vidalia onion, thinly sliced
• 2 cloves garlic, crushed
• 6 cups roughly chopped curly kale leaves, stems trimmed
• ¾ cup whipping (35%) cream
• ½ teaspoon Ranch Spice Mix (recipe follows)
• Salt and freshly ground black pepper

Egg Wash:

• 1 large egg
• 1 tablespoon water, room temperature

To finish:

• 2/3 pound (300 g) thinly sliced prosciutto

Method:

1. Line a baking sheet with parchment paper. Set aside a second sheet of parchment paper.
2. Roll out the butter pastry: On a lightly floured work surface, roll out the butter pastry to about 3/16-inch thickness. Cut the pastry into twelve 3- x 4-inch rectangles using a metal ruler and a pizza cutter. Place 6 pastry rectangles on the prepared baking sheet, cover with the second sheet of parchment paper to keep them flat. Place the remaining 6 pastry rectangles on top of the parchment paper. Store in the refrigerator, for at least 30 minutes to firm up the pastry.
3. Make the filling: In a large, heavy skillet, heat the olive oil over medium heat. When the oil is hot, add the onions and garlic and cook, stirring frequently, until the onions are soft and translucent, 3 to 4 minutes. Add the kale and cook, stirring frequently, until wilted, about 2 minutes.
4. Add the cream and ranch spice mix to the pan. Increase the heat to high and bring the cream to a boil, stirring frequently, until all the liquid has evaporated and you are left with a thick, creamy coating on the kale, about 5 minutes. Add salt and pepper to taste. Using a silicone spatula, transfer and spread the kale mixture out on a large plate and allow it to cool, uncovered, in the fridge until room temperature, about 15 minutes.
5. Meanwhile, preheat the oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper or silicone baking mats.
6. Make the egg wash, assemble, and bake the tarts: In a small bowl, thoroughly whisk together the egg and water until combined. Place 6 pastry rectangles on each prepared baking sheet and, using a pastry brush, lightly brush egg wash over the entire surface of each rectangle, all the way to the edges. Scoop ¼ cup of the cooked kale mixture into the centre of each egg-washed rectangle. Spread out the kale with the back of a spoon so it covers most of the surface, leaving a 1/8-inch border of exposed pastry around the edge.
7. bake the tarts for 20 to 25 minutes, or until the pastry is a deep golden brown. Remove from the oven and transfer the tarts to a wire rack to cool for 5 to 10 minutes. Evenly divide the prosciutto and scatter it on top of the tarts. Serve warm or at room temperature.

Do Ahead:

These tarts are best enjoyed on the day they are baked, but you can store the baked tarts (without the prosciutto) in an airtight container in the refrigerator for up to 2 days and then warm them in a 325ºF (160ºC) oven for 5 minutes before topping with the prosciutto. The butter pastry can be made ahead, wrapped tightly in plastic wrap, and stored in the refrigerator for up to 1 week or in the freezer for up to 6 months. If frozen, thaw in the refrigerator overnight before using. The pastry rectangles can be rolled, cut, and stored in the refrigerator, covered with beeswax or plastic wrap, for up to 2 days. The kale filling can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.

Butter Pastry

Ingredients:

• 1 cup unsalted butter, frozen
• ½ cup cold water, more if needed
• 1 ½ teaspoon sugar
• 1 teaspoon salt
• 2 ½ cups all-purpose flour

Method:

1. Grate the frozen butter on the large holes of a box grater into a large bowl. Place in the freezer for 10 to 15 minutes to make sure the butter remains frozen.
2. In a liquid measuring cup, mix the cold water, sugar, and salt until the solids are fully dissolved. Place in the refrigerator until ready to use.
3. Remove the bowl from the freezer and toss the flour with the grated butter to distribute the butter evenly throughout the flour.
4. Using a fork, mix the cold water mixture into the flour mixture, causing as little friction as possible, until you have a shaggy dough. You want to try to maintain those butter pieces. Resist the urge to add more water unless absolutely necessary to bring the pastry together into a shaggy dough with just a little dry flour. If needed, add 2 to 3 more tablespoons of cold water to the dough, 1 tablespoon at a time.
5. Bring the pastry together by gently folding it into a rough disc, then wrap it tightly in plastic wrap and refrigerate for at least 1 hour before rolling out.

Do Ahead:

Store pastry wrapped tightly in plastic wrap in the refrigerator for up to 1 week or in the freezer for up to 6 months. If frozen, thaw in the refrigerator overnight before using.

Ranch Spice Mix

Ingredients:

• 2 tablespoons Italiano seasoning (we use Club House)
• 1 tablespoon dried dill
• 1 tablespoon onion powder
• 1 ½ teaspoons garlic powder

Method:

1. In a medium bowl, whisk together the ingredients until fully combined.

Do Ahead:

This dry mix can be made ahead and stored in an airtight container at room temperature for up to 6 months.