THE KITCHN: An adaptable breakfast tart made with winter greens
Winter Greens and Gruyere Tart with Cornmeal-Millet Crust. (Megan Gordon / February 13, 2013)
I call this a morning tart instead of a quiche because I tend to think of quiche as more major, perhaps even towering. Quite the opposite, this tart is more elegant and shapely -- made in my 9-inch tart pan with a removable bottom, it's pretty enough to serve at a brunch with friends or all alone on a Sunday morning. You choose.
One reason to love this morning tart is that the preparation and ingredients lists are simple. The cornmeal crust is a no-roll dough, a good thing for morning recipes, and it has a subtle and likeable crunch from the last-minute addition of millet. If you're not familiar with millet, it's a wonderful grain that should be relatively easy to find in the bulk bins of a well-stocked grocery store. It's packed with nutrients and fiber, and it has a mild corn flavor and wonderful crunchy texture that works perfectly in a savory crust.
I chose kale for my winter green here, but you should feel free to use whatever you have on hand or can find easily at the market. Mustard greens or mizuna would be wonderful as well and would impart a bit of spiciness.
Maybe the nicest thing about this tart, though, is its versatility. Not a kale fan? Substitute mushrooms instead. Hate the forward nuttiness of Gruyere? Parmesan would also be great. Need a bit more protein? How about folding in a few chunks of smoked salmon or pulled chicken or tofu? The options are endless. Make it your own, and this recipe will become your new back-pocket brunch recipe for 2013. It's already become mine.
Winter Greens and Gruyere Tart with Cornmeal-Millet Crust
Serves 6 to 8
For the crust:
1/2 cup fine cornmeal
3/4 cup white-whole-wheat flour (or all whole-wheat flour)
3/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes, plus more for pan
3-4 tablespoons ice water
1/4 cup raw millet
For the filling:
1/2 pound winter greens (such as kale or mustard greens, about 1 medium bunch), ribs and stems removed and torn into large pieces
1 tablespoon extra-virgin olive oil
1/2 cup minced shallots (about 3 shallots)
2 cloves garlic, minced