Emerald Munchkin Tart with Black Garlic Aioli
A vibrant tart featuring kale and avocado, paired with a savory black garlic aioli, inspired by the color contrast in The Wizard of Oz. This mediterranean-inspired vegetarian (vegan option) ready in about 40 minutes layers sheet phyllo dough, kale, medium avocado into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 sheet phyllo dough
- 4 cups kale
- 2 medium avocado
- 2 tbsp olive oil
- 1 lemon
- 2 cloves garlic
- 1/4 cup mayonnaise
- 1 tbsp black garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Brush a 9-inch tart pan with 1 tbsp olive oil. Unroll 1 sheet phyllo dough and layer 3 sheets, brushing each with 1/4 tbsp olive oil, then press into the pan to form a crust. Trim excess and bake for 12 minutes until golden.
- Step 2: While crust bakes, massage 4 cups chopped kale with 1 tbsp olive oil and juice of 1 lemon for 2 minutes until wilted. Heat 1 tbsp olive oil in a pan over medium heat, add 2 minced garlic cloves, and cook for 1 minute until fragrant. Add kale and cook for 3 more minutes until tender.
- Step 3: Mash 2 medium avocados with 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Spread evenly over baked crust, then top with cooked kale.
- Step 4: Blend 1/4 cup mayonnaise, 1 tbsp black garlic, 1 tbsp water, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Drizzle over tart and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Emerald Munchkin Tart with Black Garlic Aioli take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Emerald Munchkin Tart with Black Garlic Aioli?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Emerald Munchkin Tart with Black Garlic Aioli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Emerald Munchkin Tart with Black Garlic Aioli for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Emerald Munchkin Tart with Black Garlic Aioli vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
