• 4servings
  • 45minutes
  • 830calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsSilicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g shortcrust pastry

  2. 1 large onion , sliced

  3. butter

  4. 1 garlic clove , crushed

  5. 200g kale , washed and roughly chopped

  6. 10 pitted green olives , halved

  7. 150g Gruyere , grated

  8. 1 egg , beaten

Instructions Jump to Ingredients ↑

  1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a 20p coin and use to line a 23cm tart tin. Bake blind for 15 minutes. Cook the onion in a large knob of butter until softened, then add the garlic and kale and cook for a few minutes until the kale has softened and wilted. Mix in the olives and cool. Stir most of the cheese and the egg into the kale mix, then tip it into the tart tin. Sprinkle the rest of the cheese on top.

  2. Bake for 20-25 minutes until the pastry is crisp. Serve warm.


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