Ingredients
For the crust use a non-sweet ready made pie crust
For the filling:
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A splash of olive oil
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4 shallots, thinly sliced
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8 oz mixed mushrooms, sliced
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1 clove garlic, grated
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8 oz curly kale
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3 eggs
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5 oz double cream
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Grated Gruyère to taste
Instructions
- Preheat your oven to 350˚F. Prick the crust base all over and blind bake for 15 minutes.
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Heat a splash of olive oil in a frying pan and slowly cook the shallots over a low heat, stirring occasionally to caramelize and really release their sweetness. Set aside.
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Cook the sliced mushrooms in the same pan until soft, then add the garlic and kale. Continue cooking until the kale has just softened. Arrange everything from the pan in the baked tart case.
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Whisk together the eggs, cream, grated cheese and some seasoning in a jug and pour the mixture over the vegetables.
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Sprinkle with Gruyère cheese and bake for 30–35 minutes or until golden.
Serve with a lightly dressed green salad on the side.
Recipe: Kale Tart
