Vidalia Onion & Kale Tarts with Lemon-Garlic Roasted Potatoes

Vidalia Onion & Kale Tarts

with Lemon-Garlic Roasted Potatoes

55 MIN
2 Servings
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From the Test Kitchen

These easy, gourmet tarts highlight a duo of sautéed kale and Vidalia onion—a spring variety grown only in Georgia that’s beloved for its sweetness—brought together with a bit of egg and fromage blanc. We’re baking the tarts alongside thin-sliced Yukon Gold potatoes, which turn perfectly tender as the tarts cook through. A splash of lemon juice tossed with the still-warm potatoes provides a hint of brightness that contrasts with the savory flavors of the dish.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Vidalia Onion & Kale Tarts with Lemon-Garlic Roasted Potatoes
Title

Vidalia Onion & Kale Tarts

Prepare the ingredients:
How To: Get Perfect Citrus Zest
How To: Quarter and Deseed a Lemon
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Remove and discard the kale stems; thinly slice the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Halve the potatoes lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Add the kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 2 tablespoons of water. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the lemon zest. Season with salt and pepper to taste.

Cook the vegetables:
Make the filling:
3 Make the filling:

Crack the eggs into a medium bowl; beat until smooth. Stir in the cooked vegetables, fromage blanc, and ⅓ cup of water. Season with salt and pepper.

4 Assemble the tarts & season the potatoes:

Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Place the potatoes on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer.

Assemble the tarts & season the potatoes:
Bake the tarts & roast the potatoes:
5 Bake the tarts & roast the potatoes:

Bake the tarts and seasoned potatoes 18 to 20 minutes, or until the tart filling is cooked through and the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted potatoes to a large bowl. Let the baked tarts stand for at least 2 minutes.

6 Finish the potatoes & plate your dish:

To the bowl of roasted potatoes, add ⅔ of the cheese, as much of the garlic paste as you'd like, and the juice of all 4 lemon wedges. Toss to thoroughly combine. Season with salt and pepper to taste. Divide the baked tarts and finished potatoes between 2 dishes. Garnish the tarts with the remaining cheese. Enjoy!

Finish the potatoes & plate your dish:
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