Kale, Cranberry & Caramelized Onion Pie
Put your Assistent to work with this savory pie made for sharing. A buttery homemade crust is filled with an aged Gouda and pecan custard, then topped with caramelized onions, kale and sweet-tart cranberries. From mixing the pastry to slicing, shredding and grating the filling ingredients, the Assistent and Deluxe Package help bring every layer together. A touch of orange and Dijon balances the rich, savory flavors for a pie that’s equally at home on a brunch table, as a main course or served alongside a simple salad.
45 minutes
One 9-inch pie, 6–8 servings
Food
Tools
Ingredients
Pie dough
- 150g cold salted butter
210 g all-purpose flour (1¾ cups)
½ tsp salt
4-5 tbsp cold water
Filling
- 1 tbsp salted butter
1 tbsp olive oil
3-4 small yellow onions, peeled and ends trimmed (about 300g)
4-5 leaves kale, tough stems trimmed (about 3 cups)
50 g dried cranberries (½ cup)
1 orange, zest and juice
¼ tsp ground nutmeg
Salt and freshly ground pepper, to taste
Custard
- 75 g pecans (¾ cup)
150 g aged gouda
3 large eggs
240 ml heavy cream (1 cup)
120 ml whole milk (½ cup)
2 tbsp Dijon mustard
½ tsp fine sea salt
½ tsp freshly ground black pepper
Follow these steps
- Coarsely grate the cold butter and freeze for 15 minutes.
- Fit the Assistent Original with the stainless steel bowl, dough roller, and dough knife. Add the flour and salt, followed by the grated butter. Mix on low speed until the mixture is crumbly with small pieces of butter remaining. Add the cold water, 1 tablespoon at a time, mixing just until the dough comes together.
- Shape the dough into a disc, wrap, and refrigerate for at least 30 minutes. Preheat the oven to 190°C/375°F.
- Roll the chilled dough into a circle large enough to fit a 9-inch pie or tart pan. Press the dough into the pan and trim the edges. Prick the base with a fork. Line the crust with foil or parchment paper and fill with dried beans or pie weights. Bake for 15 minutes. Carefully remove the foil and pie weights and bake uncovered for another 5 minutes. Remove from the oven and set aside.
- Fit the Assistent with the Vegetable Cutter and slicing drum. Slice the onions into a bowl and set aside. Shred the kale into a separate bowl. Switch to the grating drum, grate the aged Gouda, and set aside.
- Heat the butter and olive oil in a large skillet over medium-low heat. Add the onions and cook for 15–20 minutes, stirring occasionally, until soft, golden, and caramelized. If the onions begin to stick or brown too quickly, add a splash of water and reduce the heat.
- Add the kale and cook for another 3–5 minutes, until wilted and any excess moisture has evaporated. Stir in the cranberries, orange zest, orange juice, and nutmeg. Season with salt and pepper to taste. Remove from the heat and allow to cool slightly.
- Toast the pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant. Allow to cool slightly. Fit the Assistent with the Mincer and Grater attachment and finely grate the toasted pecans into a bowl.
- In a mixing bowl, whisk together the eggs, cream, milk, Dijon mustard, grated pecans, Gouda, salt, and pepper until combined.
- Pour the custard mixture evenly into the par-baked crust. Spoon the caramelized onion and kale mixture over the custard, distributing the kale, onions, and cranberries evenly and allowing some of the filling to remain visible above the surface.
- Bake for 40–45 minutes, until the crust is golden, the filling is lightly browned, and the custard is set around the edges with a slight wobble in the centre. Allow to rest for at least 20 minutes before slicing. Serve warm or at room temperature.
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