- 1½ pounds potatoes, scrubbed and sliced in ⅛-inch rounds
- 2 bunches (about ¾-pound) broccoli rabe
- Kosher salt
- 1 yellow onion, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ to 1 teaspoon red chilli pepper flakes
- 3 eggs, lightly beaten
- ¾ cup cream
- 4 ounces cheddar cheese, shredded
- Dough for 1 savory pie crust
Preheat the oven to 350 degrees F.
Place the potatoes in cold, salted water and bring to a boil over medium high heat. Reduce the heat to medium and simmer the potatoes until they are fork tender, 6 to 8 minutes. Use a slotted spoon to remove the potatoes from the water and spread them out on a towel to dry.
Turn the heat to high and bring the water back to a rolling boil. Roughly chop the rabe and blanch it in the boiling water until tender, about 2 minutes. Submerge the chard in a bowl of cold water, drain again, and squeeze out any excess water.
In a medium-sized skillet, saute the onions in olive oil over medium heat until translucent, 4 to 6 minutes. Add the garlic and chili pepper flakes and saute 1 minute longer. Add rabe and ½ teaspoon salt and stir.
Roll out the pie crust and fit it into a 10-inch tart pan.
Combine the vegetable mixture with the eggs, cream, and half of the cheese.
Arrange half the potatoes in a single layer over the crust. Sprinkle the potatoes with ¼ teaspoon kosher salt. Spread three-quarters of the rabe mixture over the potatoes. Arrange the other half of the potatoes over the kale. Sprinkle the potatoes with ¼ teaspoon kosher salt. Spread the remaining rabe mixture over the second layer of potatoes and sprinkle the remainder of the cheese on top of that.
Bake for 40 to 45 minutes or until the tart is golden brown.
Let it cool slightly before attempting to cut the tart. Serve warm or at room temperature.