INGREDIENTS

Serves 6-8

for the pastry
140g unsalted butter
225g plain flour
1-2tbsp ice cold water

for the filling
4 onions finely sliced
3 cloves of garlic finely sliced
350g kale
2 eggs & 3 egg yolks
300ml double cream
25g unsalted butter
125g soft goat’s cheese
30g grated parmesan or pecorino
sea salt & freshly ground black pepper

Preheat oven to 180°C

For the pastry;
Look at ‘shortcrust pastry recipe & method’ in TIPS for full method.
Grease a 27cm flan dish.
Blitz the butter and flour in a food processor for approximately 1/2 minute. When it looks like fine breadcrumbs, add the water a little at a time, continue pulsing until it all comes together. Shape into a flattish circle, about 10cm diameter, 2cm thick, wrap in greaseproof paper and leave in the fridge for at least 1/2 hour. Take out the pastry, roll on a flat surface and line the flan dish. Line with greaseproof paper, put in baking bean and put in the oven for 20 minutes. Take it out of the oven, take out the baking bean and greaseproof paper, then put back in the oven for 5 minutes.

For the filling;
In the meantime, cook the onions and garlic on a low heat in the butter until soft and caramelised, approximately 20 minutes. Put the kale in a large pan and either steam or boil with a small amount of water for 5 minutes until green and floppy, turning the kale in the pan to cook all of it. Season and leave to cool. Beat together the eggs, yolks (put the whites in a tupperware and label. Put in the freezer to us on another day), and cream. Mix in the parmesan. When the pastry is cooked, spread the onion and kale (draining any water if you have boiled it) at the bottom of the tart, pour over the egg & cream mixture and dot the goat cheese all over.

Cook in the oven for approximately 40 minutes until brown on top.

Approximate cost £7.80, £1.30 per slice between 6.