Preparazione

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.

Ingredienti

  • 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