This cheese and kale tart uses the wonderful Welsh Caerphilly cheese for a superb flavour. Enjoy with a salad or baked potato for a complete meal.
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1 packet ready rolled shortcrust pastry
2 red onions, finely chopped
2 cloves garlic, minced
4 egg yolks
250ml creme fraiche
100ml double cream
275g crumbled Caerphilly cheese
200g kale leaves
salt and pepper, to taste
2 tablespoons chopped fresh chervil
1 tablespoon chopped spring onion
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 160 C / Gas 2/3. Grease a 20cm loose bottomed tart tin.
Line the tart tin with the ready rolled shortcrust pastry and press gently into the sides. Do not trim at this stage. Line with baking parchment and fill with dried beans.
Bake blind in the preheated oven for 8 to 12 minutes until light golden brown. Remove from the oven and cool. Discard the beans and baking parchment. Keep the oven on.
In a frying pan over a medium heat, melt the butter and add the onion and garlic. Cook and stir for 5 minutes until soft then spread into the base of the pastry case. In a bowl, mix the eggs, yolks, crème fraiche and cream. Then add the cheese. Chop the kale finely and add. Stir to mix well and season. Pour into the tart tin. Sprinkle the chervil and spring onions on top.
Bake in the oven for 40 to 45 minutes until firm and golden brown. Remove from the oven and trim any excess pastry. Serve warm or cold.