Kale and Swiss chard tart (A recipe from Yolam Ottolenghi)
• 250g shortcrust pastry
• A little plain flour, for dusting
• 200g kale, roughly chopped
• 200g Swiss chard, stalks discarded and leaves roughly chopped
• 2 tbsp olive oil, plus 2tsp for brushing
• 30g unsalted butter
• 1 medium onion, peeled and roughly chopped
• 2 cloves garlic, peeled and crushed
• 20g picked tarragon leaves
• 20g picked mint leaves
• 30g picked parsley leaves, roughly chopped
• 40g fresh white breadcrumbs (roughly what you get from a slice of crustless bread)
• ½ tsp freshly ground nutmeg
• 100ml double cream
• 2 eggs, lightly whisked
• 40g pine nuts, toasted
• 100mg mature cheddar, roughly grated
• Salt and freshly grounded black pepper
• Greek yoghurt, to serve
Heat the oven to 170C/gas mark 3. On a lightly floured work surface, roll out the pastry to about 3mm thick, then transfer to a 24cm round quiche or flan tin. Trim, leaving about 5mm of pastry hanging over the edge of the tin, in case it shrinks during cooking. Prick the base of the pastry all over with a fork, and chill in the fridge for 20 minutes. Line the pastry case with baking parchment, then fill with baking beans and bake for 30 minutes. Carefully lift out the paper and beans, and bake for 10 minutes more, until the pastry is golden-brown, then remove and leave to cool.
Put a large pan of water on to boil. Once the water is bubbling, add the kale and chard, cook for four minutes, then drain and set aside to cool. Transfer the greens to a clean tea towel and squeeze out as much liquid as possible.
Put a medium frying pan on a medium-high heat with the toil and butter. Once the butter has melted add the onion and fry for six minutes, stirring a few times, until soft and golden-brown. Add the garlic and cook for two minutes, then tip the lot into a food processor. Add the cooked greens and fresh herds, pulse for 20 seconds, to make a rough green paste and then put in a large bowl. Add the breadcrumbs, nutmeg, cream, eggs, pine nuts, cheddar, half a teaspoon salt and a good ground of black pepper. Mix well, then spoon into the tart shell, spreading it out evenly, then bale for 25-30 minutes, until just set.
Remove and brush with the remaining oil. Leave to cool slightly – for about 10 minutes – and serve.