- 270 g plain flour
- 60 ml (¼ cup) olive oil
Kale and walnut filling
- 150 g finely chopped kale leaves
- 3 eggs, lightly beaten
- 200 ml milk
- 60 ml (¼ cup) pouring cream
- 60 g walnuts, toasted and roughly chopped, plus extra, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
Cooling time 10 minutes
Grease a 24 cm tart pan with removable base. In a bowl, combine flour, oil and 1 tsp salt. Pour in 125 ml
(½ cup) cold water and stir until combined. Turn out onto a clean work surface and lightly knead for 3 minutes or until smooth. Roll out dough to 3 mm thick and use to line tart pan, trimming off excess. Refrigerate for 30 minutes.
Preheat oven to 180°C. Prick bottom of pastry with a fork and bake tart shell for 20 minutes or until just dry and lightly golden.
Meanwhile, combine kale, eggs, milk, cream and walnuts in a bowl and season with salt and pepper. Pour into tart shell. Bake for 50 minutes or until golden and filling is set. Remove from oven and rest for 10 minutes in pan. Serve scattered with walnuts.
Photography by Chris Chen. Food preparation by Phoebe Wood. Food styling by Vivien Walsh.
As seen in Feast magazine, August 2014, Issue 34.