Healthy Whole Wheat Kale and Feta Tart Dinner Recipe

One pot meals are having a moment right now. But what if was dinner enclosed in a perfect whole wheat pastry dough? This tart is my heartier, winter answer to the dinner salad that I love. It still has healthy greens and a little bit of confetti (feta cheese and caramelized onion) but also a filling whole wheat, fiber lover approved crust that uses olive oil and water to hold it together. Not a shi* ton of butter. Topped with caramelized onions, this tart tastes way more decadent than the nutrition label states! 

And if you're sill on the 'kale..eeemmm no' wagon, you can use this exact recipe and replace kale with spinach or leeks or whatever! Think of this as your guidance for personalizing dinner. 

/// Ingredients ///

• 1 cup all purpose flour
• 1/2 cup + 1 T whole wheat flour
• 1/4 cup olive oil
• 1/3 cup cold water
• salt and pepper
• 2.5 cup kale, slivered and deveined 
• 1/8 cup reduced fat feta cheese
• 1 medium yellow or white onion, sliced (to caramelize)
• 1 T butter
• 1 egg, beaten

/// Directions /// In a medium bowl, combine flours, olive oil, water and salt and pepper. Stir with a fork and then use your hands to gather and knead dough for 1 minute. The dough should be smooth and fully combined. Let it rest in the bowl with a dish towel over the top for 30 minutes. In the mean time, wash, devein and sliver your kale. Slice the onion and get it going in a cast iron skillet with butter to caramelize them. I use a cast iron skillet because it distributes heat evenly and it's dang hard to burn something in it. Caramelizing onions means patience and letting them cook long and slow (about 30 minutes or so). Read about common onion caramelizing onion mistakes and how to avoid them.  

Once the dough is ready, roll it out into a rough oval or circle. An oval is what I went for because I wanted to use a smaller pan. Place the kale in the center of the dough and top with feta. Take the dough edges folding and crimping to create an edge that partially covers the filling. You want to make sure you don't make this part too thick or the dough won't cook.

Salt and pepper the entire tart. Brush the dough with the beaten egg using a pastry brush. Bake at 400 F for about 35 minutes or until the tart is golden brown and the feta is browned. 

The kale will dry and crisp a bit which is perfect for what we want. When the tart is out of the oven, top with gooey caramelized onions. 

What do you think is a good veggie filling for this tart? I'm craving a little bit of mushroom filling!