The July issue of Saveur magazine was filled cover to cover with the foods of Texas. Everything from pecan pie to mesquite grilled steaks. But one recipe caught my eye, not only because it sounds delicious, but because the technique is unlike anything I’ve seen before. It is a tamale tart by the chef Stephan Pyles. His version has a soft masa tart shell, a roasted garlic custard and piled high with crab and hot peppers, it looks worthy of a trip to Dallas just to get a slice from his restaurant. Instead of baking the tart he cooks it in a bamboo steaming basket, just as you would for making tamales. It would seem that the crust might get soggy, but it was perfect. The custard was soft, silky and decadently rich.
Now that I am a backyard urban farmer I have an abundance of fresh kale. I thought it would go beautifully with the garlic custard and ancho spiced crust. So I gave up the crab and created a lovely quiche like dish that was perfect all on its own, but would be lovely served as a side.