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Roasted Potato and Kale Tart 

(serves 6-8)


For one 13 inch tart

1 large baking potato, sliced thin (use mandolin if you have) 

1 bunch kale, chopped

1 tablespoon olive oil

1 sprig rosemary (for garnish)

2 garlic cloves, minced

1 tsp. Milford Spice Company’s Toasted Onion Salt

1 cup ricotta cheese

½ lemon, juiced 

Sea Salt to taste

1 package refrigerated pie dough 


  1. Pre-heat oven to 425 degrees
  2. Sauté kale in olive oil, garlic, and lemon juice
  3. Once kale is cooked through, reduce heat and add 1 tsp. MSC Toasted Onion Salt
  4. Add ricotta cheese to kale and mix thoroughly
  5. Slice potato paper thin and season with sea salt and rosemary 
  6. Place dough in tart pan or other bake ware
  7. Add kale mixture to pan and layer potato slices to cover the top 
  8. Bake for approximately 30-35 minutes
  9. Serve warm or at room temperature 

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