Kohlrabi Tart

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
250
protein 
12 g
sodium 
473 mg
carbohydrates 
29 g
fat 
10 g
fiber  
7 g
cholesterol 
107 mg
Servings 
8
Ingredients 

 2 pounds fresh kohlrabi, about 2 to 4  bulbs

Pâte Brisée (Pie Dough)
1¼ cup all-purpose flour
1 tsp cane sugar
¼ tsp sea salt
3 Tbsp cold, unsalted butter
4 Tbsp cold water

3 lg eggs
½ cup nonfat milk
1½ tsp sea salt
½ tsp freshly ground black pepper
1 cup shredded gouda cheese

Instructions 
  1. Preheat oven to 375F.
  2. Steam whole kohlrabi bulbs until tender, 1 to 1½ hours. Cool.
  3. With a food processor on pulse setting, briefly mix flour, sugar and salt. Add butter and pulse until mixture resembles coarse meal with butter pieces the size of small peas. With machine on, drizzle water into flour and toss gently until dough forms. Do not over mix.
  4. Lightly flour parchment paper on a flat surface. Roll dough into a 12-inch circle. Place dough in a 10-inch tart pan and press down. Par bake crust for 5 minutes.
  5. Peel and thinly slice kohlrabi. Layer slices in tart pan.
  6. In a medium bowl, add eggs, milk, salt and pepper and beat with wire whisk until all ingredients are combined. Pour over kohlrabi. Top with shredded cheese.
  7. Bake for 30 minutes or until egg mixture has set. Cool. 

"Small kohlrabi bulbs will require steaming for 1 hour and the larger size will require 1½ to 2 hours steaming time. The texture should resemble that of a ripe melon."
"Small kohlrabi bulbs will require steaming for 1 hour and the larger size will require 1½ to 2 hours steaming time. The texture should resemble that of a ripe melon."
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.