BACON-KALE TART

1 square puff pastry sheet (about 10x10-inches)

1 tbsp unsalted butter
1/2 cup small white onion, thinly sliced
1 tsp minced garlic
Pinch red pepper flakes
2 cups (packed) stemmed and chopped kale leaves
2 tbsp prepared pesto
5 bacon slices, cooked (not crispy), chopped
1/4 cup roasted tomatoes
1/4 cup shaved Parmesan cheese
salt and pepper to taste

Preheat oven to 375 degrees.
Line a sheet pan with parchment paper. Lay out puff pastry sheet on top to thaw while preparing toppings.

Heat butter in a large skillet over low heat. Add onions and cook until soft, 12 -15 minutes. Add garlic and red pepper flakes, cook for a minute. Add kale and cook until wilted, 3 - 5 minutes.

Spread pesto over puff pastry sheet, leaving a border.. Layer on onion and kale mixture, bacon, and tomatoes. Bake for 30 - 35 minutes, or until edges are puffed and golden. Garnish with shaved Parmesan.

Slice into 9 squares to serve.
Per serving of 1 square: 240 calories, 17 g (5 sat) fat, 230 mg sodium, 17 g carbs (1 g fiber, 2 g sugar), 6 g protein

Note: Leftovers should be refrigerated.

Recipe courtesy of Kroger.