Recipe: Kale, tomato and egg tart
Would you believe this week is the first time I’ve ever bought kale? And I call myself a vegetarian, tsk. Anyway I’m pleased I picked it up on my last visit to the greengrocer as the big bag happily lasted a week in the fridge and made its way into three meals.
My favourite way to use so far is boiled to remove toughness then baked to crisp it up a bit, and it’s best buds with egg and tangy cheese, so I made it into a meal with the addition of a bit of pastry from the freezer.
- Two handfuls kale
- (Optional: throw in any other green veg like courgette or broccoli - I used some courgette)
- 2 tomatoes
- (Optional: two sun-dried tomatoes, chopped)
- 1 red onion
- 1 pack ready-rolled puff pastry
- Any good strong, melty cheese: try taleggio, ossau, or a goats', two thick slices/approx 100g.
- 3 eggs
- Wholegrain mustard
- Chilli flakes
- Olive oil
- Remove the kale stalks and chop the leaves into small pieces. Boil in water for 5-7 minutes, until softened.
- Set oven to 210 degrees C. Roll the pastry into a suitable shallow baking dish, prick the bottom with a fork and blind bake with baking beans for ten minutes.
- Slice the tomatoes and onion (and other veg, if using) thinly, keeping them in intact rings, spread onto a baking tray and put under a hot grill for 4-5 minutes until browned and soft.
- Combine the kale, tomato and onion with a glug of olive oil and 1 tsp mustard, and season with the thyme, chilli flakes, sun-dried tomatoes if using, and salt and pepper to taste.
- Spread another 1tsp mustard on the bottom of the part-baked pastry, then heap on the kale and tomato mix and spread out evenly. Crack the eggs onto the top and dot on the cheese.
- Bake for 10 minutes more until the eggs are cooked but yolks are still runny and the pastry and kale is crisp and browned.
- Serve with mini roasties, yogurt and salad. Or baked beans.
Nb. It’s also superb reheated the next day, with beans, yogurt and hot sauce. Mmmm.
Any more ideas for kale recipes?