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Kale, leek and cheddar Tart

I love quiches and tarts. I think I could live on them all the time. Oh, maybe throw in a frittata too. But definitely egg based meals are the ones for me. So I'm always keen to try a new one. I stumbled across this recipe from

Delicious magazine

just recently. Kale is in season now and I never really know what to do with it other than stick it in stir fries. We grow four different varieties at the Market Garden but you can usually buy bags of it already chopped in your supermarket. I've slightly adapted the recipe by using a strong cheddar instead of gruyere cheese, but that was only because my local supermarket was out of stock of gruyere. However, I have to say that not only was I pleased with the flavour of the ingredients, the texture of the kale was incredible, becoming crispy as it cooked in the oven. And hand on heart, I don't think I've ever eaten a tart that's any better! It's wonderful.

 Kale, Leek and Cheddar Tart (serves 4)

Ingredients:

1 sheet frozen/pre rolled shortcrust pastry (defrost as per instructions on packet)

Knob of butter

2 leeks, thinly sliced

75g kale, roughly chopped (if you are buying it bunched, make sure you take it off the stalk)

2 medium free range eggs

100ml double cream

80g extra mature cheddar, grated

Method:

Preheat the oven to 200C.

Lightly grease your tart dish.

Line tart dish with pastry. (In the magazine recipe they tell you to bake the pastry blind but I never do this when it's ready made pastry!)

Melt the butter, add the leeks, cook over medium heat until soft.

Bring a pan of water to the boil, add kale and then cook for 5 mins. Drain well.

Add the kale to the pastry case along with the leeks.

Whisk the eggs, cream and cheese together in a bowl. Season well.

Pour on top of the kale and leek mixture.

Place in oven and cook for 25 - 30 minutes.

I served it with a spinach, watercress and rocket salad with some chopped walnuts.

Enjoy your meal. x