Learn how to make a gluten-free kale and squash tart with this easy, savory recipe.
Back in July I promised to do more gluten-free baking, and since then I’ve added a few gluten-free sweets to my repertoire. This tart is the first savory gluten-free recipe I’ve shared here. It’s inspired by the abundance of autumn squash at the market and a generous harvest of kale from my garden.
The crust for these tarts is nutty and delicate, made with a blend of millet, buckwheat and almond flours that gives it a pleasant, slightly rustic texture. The crust recipe is adapted from a classic savory tart approach often used at specialty kitchens. It works particularly well for small individual tarts.
The tart shells are blind-baked and then filled with a lightly seasoned ricotta mixture, followed by sautéed kale and roasted acorn squash. I finish each tart with crumbled blue cheese and a drizzle of honey. The combination of tangy cheese and sweet honey balances the earthy squash and bitter-sweet kale beautifully.
These tarts are a bit nutty, a bit salty and a bit sweet — all the best autumn flavors wrapped up in an elegant little package. Because the crust is gluten-free and contains no binding eggs, it’s more fragile than a typical wheat crust when warm. You can serve the tarts warm straight from the molds, or unmold them after they cool and serve cold. Either way, they’re delicious.
All components are cooked before assembly, so a final oven step is optional: use it when you want the blue cheese melted and the tart warmed through, or skip it and serve the filled tarts chilled. Below is the full recipe, organized for easy prep and clear steps.
Recipe
Gluten-free Kale and Squash Tarts
Author: Janice Lawandi
A savory individual tart made with a gluten-free nut-and-grain crust, ricotta filling, sautéed kale and roasted acorn squash. Finished with crumbled blue cheese and a drizzle of honey.
Prep Time: 50 mins
Cook Time: 55 mins
Total Time: 1 hr 45 mins
Servings: 6
Calories: 352 kcal (approximate)
Ingredients
Gluten-free crust ingredients
- 70 grams millet flour
- 45 grams buckwheat flour
- 35 grams ground almonds
- 30 grams cornstarch
- ½ teaspoon fine kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 tablespoons unsalted butter, diced and kept cold
- 1 splash cold water, if necessary
Roasted squash mixture
- 1 acorn squash, peeled, seeded and cubed
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Sautéed kale
- 100 grams kale, stems removed and chopped finely
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Ricotta filling
- 125 grams whole-fat ricotta (about ½ cup)
- 1 teaspoon honey
- Salt and freshly ground pepper, to taste
Toppings
- 50 grams crumbled blue cheese
- Honey for drizzling
Instructions
Make the crust
- In a large bowl combine millet flour, buckwheat flour, ground almonds, cornstarch, salt and pepper. Add the cold, diced butter and work it into the dry ingredients with your fingertips until the mixture resembles coarse sand.
- Add a splash of cold water only if the dough does not hold when squeezed. Form the dough into a disk, wrap it, and chill for 1 hour.
Roast the squash
- Toss the cubed acorn squash with olive oil, salt and pepper. Spread on a rimmed baking sheet and roast at 400°F (200°C) for about 20 minutes, or until tender and lightly caramelized. Set aside to cool slightly.
Sauté the kale
- Heat the tablespoon of olive oil in a skillet over medium-high heat. Add the chopped kale, season with salt and pepper, and sauté until tender and bright green. Remove from heat and drain any excess moisture.
Roll, chill and blind-bake the tart shells
- Preheat the oven to 375°F (190°C). On a lightly floured surface (use millet flour), roll the chilled dough to about 1/8 inch thickness. Cut six circles roughly 5 inches in diameter and press each into a greased 4-inch tart pan with removable bottoms. Trim edges and chill the lined pan set for 15 minutes.
- Line each shell with parchment and pie weights or dried beans. Bake for 20 minutes, then remove weights and parchment and bake an additional 5 minutes to fully cook the bottoms. Remove from oven and let cool at least 10 minutes to set the crust.
Fill and finish
- Mix ricotta with a teaspoon of honey and a pinch of salt and pepper. Divide the ricotta among the tart shells, top with sautéed kale and roasted squash, and sprinkle with crumbled blue cheese.
- If you prefer melted cheese and a warm tart, bake the assembled tarts at 350°F (175°C) for about 8–10 minutes. Otherwise, cool the shells completely, fill and serve chilled with a drizzle of honey.
Notes
Because the crust contains no wheat and no egg, it is more fragile when warm. If you are concerned about unmolding, serve the tarts in their pans or unmold them after they have fully cooled. All components are pre-cooked, so the final oven step is optional.
Nutrition
Calories: approximately 352 kcal per serving. Nutrition figures are estimates and should be used as a guideline only.