I love Kale! There are so many ways you can cook Kale. From chips to smoothies, there are so many options when it comes to this brassica. I love iron rich and vitamin rich foods! Kale has become a real foodie loving vegetable and it’s not hard to see why!
This tart is a variation of my Heirloom Tomato Tart. It’s basically the same in terms of the pastry & egg mix, just a few different ingredients in the filling! I love olives! I’m dying to go to Italy and just eat olives! Between my obsession with olives, olive oil and tomatoes, I think I should have been Italian!
The saltiness of the olives in this tart matches the kale so nicely! The crunch of the macadamias pairs so nicely with the creaminess of the cream cheese.
Same as with my Heirloom Tomato Tart the pastry is made from spelt using my old pastry ratio I learnt when I studied as a chef. It’s still really light and melts in the mouth as it’s loaded with butter! Enjoy this beautiful autumn tart!
- 100g Organic Wholemeal Spelt Flour
- 100g Organic White Spelt Flour
- ½ tsp Celtic Sea Salt
- 100g Organic Butter
- 40g Water
- 30g Saracino Sheep Cheese
- 2 Tbsp Olive Oil
- 4 Medium Brown Onions
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Rapadura Sugar
- 50g Organic Butter
- 1/3 Bunch Organic Kale, de-veined & roughly chopped
- 4 Large Organic Eggs
- 60g Sour Cream
- 60ml Milk
- 1/2 tsp Celtic Sea Salt
- 100g Cream Cheese, cut into cubes
- 10 Kalamata Olives, pitted & sliced in halves
- 20g Macadamias, quartered
- Few sprigs Italian parsley, finely chopped
- To make the pastry place the flours, butter & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
- Add the water and knead 10-20 Sec. Transfer the dough to a sheet of cling wrap, press together, cover in cling wrap, flatten and place into the fridge for 30 minutes to rest. Preheat the oven to 180°C.
- Roll out the dough to approx. 3mm thickness press into a large rectangular tart shell. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
- Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case.
- Place the saracino sheep cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
- To make the caramelised onions, heat the olive oil in a pan and add the onions. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine. Take off the heat and set aside in a bowl.
- While the pan is still hot, place back on the heat, add the butter and kale and cook the kale, stirring until just wilted. It should retain it's beautiful vibrant green colour! Take off the heat and set aside.
- Place the eggs, sour cream, milk, & salt into the Thermomix bowl. Mix 10 Sec/Speed 4.
- To assemble, scatter the onions evenly over the base of the tart, follow with the cream cheese, kale, olives & macadamias.
- Pour over the egg mix and finish with the reserved grated cheese & parsley.
- Bake for 25 minutes or until just set and golden brown. Serve warm or cool.
- Try my Heirloom Tomato Tart
- You can easily make this tart dairy free by substituting the sour cream for coconut cream, the milk for almond or rice milk, and leave out the cheeses!