kale and white bean soup & tomato and mascarpone tart

i know it doesn’t make sense to make a cold tomato tart in january, but this has been on my list of things to try for quite some time. so i paired it with a very winter soup. it seemed to hit the right balance.

kale + white bean soup


adapted from love & lemons

makes 3-4 servings

  • 2 tablespoons olive oil
  • 1 cup mushrooms, halved
  • 2 carrots, chopped
  • 3 shallots, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 3-4 cups vegetable broth
  • 1 15-ounce can white beans
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon sherry
  • 1 bunch kale, stems removed and chopped
  • 1 tablespoons chives, chopped
  • salt and pepper to taste
  • parmesan cheese, shredded or grated, to taste

in a large pot, heat olive oil. saute shallots until translucent. add mushrooms, carrots, garlic, salt and pepper. cook until mushrooms start to release their juices, about 10 minutes. add sherry and white wine and scrape the vegetables off the bottom. let the liquid reduce for about 10 minutes. add in the white beans, vegetable broth, and rosemary. bring to a boil. finally add kale and lower heat, simmering for about 15-20 minutes. serve soup with chives and parmesan and some good bread.

tomato mascarpone tart


adapted from food52.

makes 4-6 servings

for the tart:

  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1/4 cup water
  • 3/4 cup butter

to make the tart, mix the dry ingredients in a mixer or food processor. slowly add in water. cut in butter. mix until it forms big chunks. combine with your hands. on a floured surface roll out the dough so it will fit into a 9 inch round pan with a removable bottom. lay the dough into the pan, cutting off the edges to make it even. put the dough into the freezer for at least 30 minutes (this will help the tart not bubble up or shrink). pre-heat your oven to 400 degrees, and bake for 20-25 minutes, until brown.

for the filling:

  • 1 garlic clove
  • 1 cup fresh basil
  • 2 table spoons olive oil
  • juice from 1/2 a lemon
  • 8 ounces mascarpone cheese
  • 2 heirloom tomatoes

using a food processor, chop up the garlic and basil. add olive oil and lemon juice, and pulse to blend well. then add in the mascarpone cheese. pulse until mixture is even. using a spoon, spread filling into tart (after it has cooled). thinly slice tomatoes and place on top.


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