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Baking recipe · from the recipe book

Roasted Butternut Kale Tarts with Rye Crust

Sweet roasted squash and garlicky kale set in a cheddar-thyme custard inside a nutty, crisp whole grain rye crust, finished with fresh parsley.

Roasted Butternut Kale Tarts with Rye Crust

Ingredients

  • 1¾ cups220 gWhole wheat flour
  • ¾ cup80 gRye flour, medium
  • 1 cup200 gUnsalted buttercold, cubed
  • 1 tsp6 gSalt
  • ½ cup100 gWaterice-cold
  • 4¼ cups cubed600 gButternut squash, peeledcut into 1/2-inch cubes
  • 1½ tbsp20 gOlive oil
  • 1½ medium150 gYellow onionthinly sliced
  • 3 cloves9 gGarlicminced
  • 7¼ cups chopped150 gKalestems removed, chopped
  • 5 large250 gEggs
  • 1¼ cups (300 ml)300 gMilk, 2%
  • 1 cup shredded120 gCheddar cheeseshredded
  • 2 tsp2 gDried thyme
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gGround nutmeg
  • ¼ cup chopped15 gFresh parsleyfinely chopped

Steps

  1. Make the crust: whisk the whole-wheat flour, rye flour and half the salt in a bowl. Rub in the butter until pea-sized pieces remain, then drizzle in the water, tossing until the dough just holds together.
  2. Divide the dough in half, flatten each into a disk, wrap and chill for 1 hour.
  3. Meanwhile, heat the oven to 425°F (220°C). Toss the butternut with half the olive oil and a quarter of the remaining salt, spread on a baking sheet and roast 25 minutes until tender and browned at the edges. Lower the oven to 375°F (190°C).
  4. Heat the remaining olive oil in a skillet over medium heat. Cook the onion 8 minutes until soft and golden, add the garlic for 1 minute, then add the kale and a quarter of the remaining salt and cook 3 minutes until wilted. Let cool.
  5. Roll each dough disk to fit a 9-inch tart pan, press in, trim and prick the bases. Chill 15 minutes, line with parchment and weights, and blind-bake at 375°F (190°C) for 15 minutes; remove the weights and bake 5 minutes more.
  6. Make the custard: whisk the eggs, milk, thyme, black pepper, nutmeg and the remaining salt.
  7. Divide the kale mixture, roasted butternut and cheddar evenly between the two crusts, then pour half the custard into each.
  8. Bake 30–35 minutes at 375°F (190°C), until the center is just set and reaches 160°F (71°C).
  9. Cool on a rack at least 20 minutes, scatter the parsley over both tarts, and cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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