Kale Tart
 
 
Author:
Ingredients
  • 40g butter
  • 40g butter
  • 40g olive oil
  • 40g olive oil
  • 2 onions shallots, peeled and sliced
  • 2 onions shallots, peeled and sliced
  • 1 clove garlic, finely chopped
  • 1 clove garlic, finely chopped
  • 3-4 kale, any tough stems removed
  • 3-4 kale, any tough stems removed
  • ¼ cup apple juice
  • ¼ cup apple juice
  • 30g currants
  • 30g currants
  • 50g toasted pine nuts
  • 50g toasted pine nuts
  • ½ tsp lemon zest, finely chopped
  • ½ tsp lemon zest, finely chopped
  • 125g light sour cream
  • 125g light sour cream
  • 4 large eggs
  • 4 large eggs
  • Sea salt and freshly ground black pepper
  • Sea salt and freshly ground black pepper
  • To make Flaky Pastry - Sour cream flaky pastry
  • To make Flaky Pastry - Sour cream flaky pastry
  • 125 g plain flour
  • 125 g plain flour
  • 100 g unsalted & chilled butter
  • 100 g unsalted & chilled butter
  • 60 ml sour cream
Instructions
  1. Preheat oven to 180C fan forced.
  2. See pastry recipe below.
  3. Line a tart tin with pastry, prick base and chill for 10 minutes. Line the pastry with baking paper, cover with dried beans and blind bake for 15 minutes. Remove beans and paper and cook for a further 10 minutes, allow to cool. Reduce the oven to 160C fan forced.
  4. Meanwhile heat olive oil and butter in a large frying pan, cook shallots and garlic until soft, then set aside. In the same pan cook the kale until wilted, then deglaze with verjuice.
  5. In a food processor combine cooked shallots and half the cooked kale to a puree.
  6. In a large bowl combine kale puree with remaining cooked kale, currants, pine nuts and lemon, stirring until well combined. In a small jug whisk together the cream, eggs, salt and pepper. Add to the kale mixture, stirring to combine.
  7. Carefully pour the kale mixture into the prepared pastry case and bake in prepared oven for 35-40 minutes. Serve.
  8. To make Flaky Pastry - Sour cream flaky pastry
  9. Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency. Add sour cream gradually.
  10. Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
  11. Blind bake at 200C for 12 minutes (put baking paper on top cover with rice). Remove the paper and weights and bake for a further 5 minutes.
  12. NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed. When lining the tin, have the pastry come up high as the pastry will shrink.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/kale-recipes/