I love both kale and Roquefort so this tart is a perfect combination. There’s lots more kale than cheese so you shouldn’t feel too guilty. Also I’ve used regular milk instead of cream but if you want the richness use half milk and half cream. Try the tart for lunch this weekend. I teamed it with a simple salad.
2 sheets of savoury short pastry
200-250g kale leaves after stripping from the stalks
100g Roquefort or any blue cheese
200ml regular milk
Salt and pepper
Freshly grated nutmeg
Preheat the oven to 200°C. Grease or spray a 23cms tart tin. One sheet of pastry will fit about ⅔ of it. Cut the other sheet into two and use the pieces to fit the rest of the tin. Place in the oven for about 30 minutes.
Blind bake the pastry for 10 minutes, remove the baking beans and bake for another 5-10 minutes or until the case is nicely brown. Turn the oven down to 160°C.
In the meantime, blanch the kale in lightly salted water, refresh and dry on paper towels. Beat the eggs and milk together and season.
Put the kale into the pastry shell and top with the Roquefort roughly breaking it into pieces as you scatter it around. Pour over the egg and milk mixture and grate with nutmeg.
Place in the oven and cook for about 35 minutes or until the top is golden.
Serve warm or at room temperature.