Ricotta, Kale and Chicken Sausage Tart

Ricotta, Kale and Chicken Sausage Tart

Nov 25 2015


Serves 6


  • 1 pie dough, store bought
  • 1 lb of mild Italian chicken sausages, removed from their case
  • 1 pack of ricotta
  • 1 cup of kale, chopped
  • 1 onion, minced
  • 1 garlic, minced
  • 1/2 cup of parmesan cheese
  • 1 tsp of salt and 1/2 tsp of ground pepper


Preheat the oven at 375 degrees.

Cook the meat for 4-5 minutes. Put the cooked meat on a paper towel to drain the grease. In the same pan, cook the onion, garlic and kale for a  another couple of minutes. Put the ricotta, parmesan, some salt and pepper in a bowl and fold in the kale.

Place the dough on a flat baking sheet. Spread the ricotta all over, leaving a 1 inch border empty. Add the sausage on top and fold the borders of the pie towards the center. Bake for 35-40 minutes until golden brown and crispy. Super easy meal and delicious.

Et Voila, Bon Appétit!

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