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5 from 1 vote
Rustic Kale and Root Veggie Tart
Servings: 6 people
Author: Jessica Holoka
  • 1 prepared crescent roll dough sheet
  • 1 large beet, peeled and sliced into thin rounds
  • 1 small red onion, sliced thin
  • 2 carrots, peeled and sliced into thin strips
  • 1 cup kale leaves, ribs removed
  • 2 tbsp. extra virgin olive oil
  • 1/4 cup crumbled blue cheese
  • Salt and pepper, to taste
  • Optional: balsamic glaze
  1. Preheat oven to 375 degrees.

  2. Prepare a 9x13 baking sheet with non-stick cooking spray.

  3. Unroll the crescent roll dough sheet and press it into the prepared baking sheet.

  4. Bake dough for 5 minutes, or just until it starts to rise.

  5. Add the sliced beets, carrots, kale, and onions on top of the crust.

  6. Drizzle vegetables with olive oil.

  7. Bake tart again for 15 minutes, or until dough is cooked through and golden brown.

  8. While the tart is hot, sprinkle crumbled blue cheese on top.

  9. Season with salt and pepper and serve with balsamic glaze.