Kale and Blue Cheese Tart

The ingredients and cooking method for a tempting kale, prosciutto and blue cheese tart

Method

1. Preheat the oven to 180°C fan-forced (200°C conventional).

2. Sprinkle the pastry sheet with the thyme leaves. Roll it out to fit a pie dish 27 cm in diameter and 5 cm deep. Prick the base all over with a fork. Line with baking paper and fill with baking beans or rice, then blind-bake for 10–12 minutes or until lightly golden. Remove from the oven and remove the paper and baking beans. Brush the base with the beaten egg, return to the oven and bake for 6 minutes until golden and crisp.

3. Reduce the oven temperature to 150°C.

4. Place the kale in a large heavy-based saucepan over medium heat.

5. Place a lid on top and allow to soften and wilt for 15–20 minutes.

6. Heat the olive oil in a frying pan over medium heat and add the onion.

7. Fry for 4–5 minutes until soft. Add the kale and mustard seeds and cook for a further minute. Season with salt and pepper to taste. Spread the kale mix over the tart case, then sprinkle over the parsley and scatter over the blue cheese.

8. In a bowl, whisk the eggs, yolks, cream and sour cream. Season with salt and pepper to taste, then pour into the tart case. Place the prosciutto strips on top.

9. Bake for 40–50 minutes or until light golden and just set with a slight wobble. Leave to stand for 10 minutes, then serve.

Ingredients

♦ 1 pre-rolled butter puff pastry sheet

♦ 2 tablespoons thyme leaves
♦ 1 egg, beaten
♦ 1 large bunch kale, finely chopped
♦ 1 tablespoon olive oil
♦ 1 onion, thinly sliced
♦ 1 teaspoon brown mustard seeds
♦ Salt and freshly ground black pepper
♦ Sml handful chopped flat-leaf parsley
♦ 180 g blue cheese, chopped
♦ 2 eggs (extra)
♦ 4 egg yolks
♦ 200 ml pouring cream

♦ 200 ml sour cream
♦ 200 g prosciutto (about 4 strips)

This recipe features in Indira Naidoo's book “The Edible City” with photography by Alan Benson, published by Lantern.

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