Pumpkin and Kale Tart

Do you also catch the December fever, with no time for anything and that nervous feeling that you won't be ready for Christmas? I love getting ready for the holidays, planning and giving gifts, but being tired and short on time spoils everything.

That's why today I decided to skip yet another Christmas recipe and instead offer you something I made before things got so "hot."

Pumpkin and Kale Tart

Thanks to this recipe I won the main prize in a contest organized by lecker.de, and thanks to it I'll be spending New Year's Eve in Paris. Of course, I'll report back to you :)

Pumpkin and Kale Tart

Before I get to the recipe, a few words about kale.

It's not a very popular vegetable in Poland, but if you can get it, definitely buy it. Kale is a cabbage family vegetable with a distinctive flavor, and of all the cabbages it contains the most sodium, potassium, calcium, phosphorus, iron, chlorine and copper. It is also extremely rich in vitamins E, PP, B2, B6 and provitamin A. It also contains sulforaphane, which helps protect against cancer. I recommend kale because it's a perfect helper in the fight against colds, especially in fall and winter, when it's in season. It also cleanses the body. (source)

I admit that I didn't care for the taste of kale until I learned how to prepare it well. For this tart you could also use spinach leaves instead.

Instructions – Pumpkin and Kale Tart:

Dough:

Mix the flour, salt, butter and thyme and quickly knead, adding just enough water to form a firm dough. Wrap in plastic wrap and refrigerate for about 30 minutes.

Preheat the oven to 210°C (410°F). Cut the pumpkin into strips (remove the seeds) and arrange them on a baking sheet. Mix the olive oil with the salt and nutmeg and brush the mixture over the pumpkin strips. Bake for about 15 minutes, or until the pumpkin is soft. Take it out of the oven and let it cool. Peel and dice.

Peel and press the garlic, then mix it with the yogurt, marjoram, a pinch of nutmeg, salt, pepper and goat cheese. Add the beaten eggs and mix well.

Lightly fry the bacon and add it to the yogurt mixture. Drain the kale if needed, chop it and add it to the yogurt as well.

Roll out the dough and line a 26-28 cm tart pan with it, then prick it several times with a fork. Pour in the yogurt mixture, arrange the pumpkin cubes on top and bake for about 30-35 minutes at 200°C (390°F).

Enjoy!