Kale, cheddar and onion tart
- Details
- By Laura Colebrooke
- Start by preheating your oven to 180 degrees c
- Roll out 500g short crust pasty until it's roughly the thickness of a twenty pence piece.
- Line a 23cm tart tin with the pastry and bake blind for 15 miniutes.
- Meanwhile, melt a knob of butter in a pan and sweat one sliced onion and with two sliced cloves of garlic and a bay leaf for 5-10 minutes until golden and beginning to caramelise.
- Roughly chop 200g kale and cook down in the pan for a few minutes before taking off the heat.
- Grate 150g of cheddar, gruyere or whatever cheese you feel like and add three quarters of it to the kale mixture with one beaten egg.
- Season with salt and pepper and spoon the mixture into the bake tart case.
- Sprinkle with the remaining cheese and bake for 20-25 minutes
