Jo’s Kale & Blue Cheese Tart

We had too much cheese left over after entertaining for the weekend. What to do? This Kale & Blue Cheese tart solves part of the problem and it’s delicious. We had it with a roast in place of roasted potatoes & green vegetables. There were quite a few steps but it was worth it!

Jo’s Kale & Blue Cheese Tart

For the pastry case

Ingredients
1 cup plain flour
90g butter
1 egg yolk (save white for the tart filling)
2 tbsp cold water

Method
Butter a 23cm tart dish and a 30cm square of alfoil
Rub the butter into the flour
Mix the egg yolk with the water and stir into the flour/butter mixture. Mix together and form into a ball
Refrigerate for 15 minutes then roll out into a circle, roll onto the rolling pin, lift and lower into the tart dish
Press gently into the edges of the dish and trim edges
Place an alfoil square over the pastry, press gently into the shape of the dish and place in the freezer until you’re ready to cook

Pre-heat the oven to 180 degrees
When you’re ready to fill, take the tart base from the freezer and pop it into the oven for 10 minutes
Remove the alfoil and cook for another 5 minutes

For the filling

Ingredients
A half bunch kale
1 onion, chopped
2 tbsp olive oil
150g blue cheese, chopped into small pieces
A large handful chopped parsley
3 eggs (plus the egg white)
150g pouring cream
2 slices of prosciutto, cut into 6 strips
Salt & pepper

Method
Rinse the kale, remove the stalks, chop roughly and throw into a frypan with a lid (the water used to rinse the kale will help it steam to wilt)
Simmer for 10 minutes, turning occasionally to soften the kale
Meanwhile sauté the onion in the olive oil until soft
Whip the 3 eggs and egg white with the cream
Stir in the blue cheese, parsley, salt and pepper

Into the cooked pastry case, spread the onion and then the kale
Pour in the egg/cheese/cream/parsley mix, making sure the cheese is evenly distributed
Distribute the strips of prosciutto over the tart and pop it into the 180-degree oven for 25-30 minutes, until it has puffed up and golden, and the prosciutto is crisp

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