Serves 8

 So many food trends come and go. Right now kale is having its moment in the culinary limelight, it is so versatile and nutritious. Try serving a wedge of this tart with a bitter leaf salad, which helps to cut through the richness.

Recipe from  The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00.

Ingredients

  • 1 pre-rolled butter puff pastry  sheet, thawed
  • 2 tablespoons thyme leaves
  • 1 egg, beaten
  • 1 large bunch kale,  finely chopped
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 1 teaspoon brown mustard seeds
  • Salt and freshly ground  black pepper
  • Small handful chopped  flat-leaf parsley
  • 180 g blue cheese, chopped
  • 2 eggs (extra)
  • 4 egg yolks
  • 200 ml pouring cream
  • 200 g sour cream
  • 200 g prosciutto (about 4 strips)

Directions

1. Preheat the oven to 180 °C fan-forced (200 °C conventional).

2. Sprinkle the pastry sheet with the thyme leaves. Roll it out to fit a pie  dish 27 cm in diameter and 5 cm deep. Prick the base all over with  a fork. Line with baking paper and fill with baking beans or rice, then  blind-bake for 10–12 minutes or until lightly golden.

3. Remove from  the oven and remove the paper and baking beans. Brush the base with the beaten egg, return to the oven and bake for 6 minutes until golden and crisp.

4. Reduce the oven temperature to 150 °C.

5. Place the kale in a large heavy-based saucepan over medium heat.  Place a lid on top and allow to soften and wilt for 15–20 minutes.

6. Heat the olive oil in a frying pan over medium heat and add the onion.  Fry for 4–5 minutes until soft. Add the kale and mustard seeds and cook  for a further minute. Season with salt and pepper to taste. Spread the  kale mix over the tart case, then sprinkle over the parsley and scatter  over the blue cheese.

7. In a bowl, whisk the eggs, yolks, cream and sour cream. Season with salt  and pepper to taste, then pour into the tart case. Place the prosciutto  strips on top.

8. Bake for 40–50 minutes or until light golden and just set with  a slight wobble.  Leave to stand for 10 minutes, then serve.

Republished with permission of Wyza.com.au.