Quick and Easy Meals
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Super Quick Cheese and Kale Tart

It’s dinner time and you’re staring at an empty fridge? This kale tart is the solution! It’s homemade and it will fill your kitchen with wonderful aromas.

This quick recipe is easy to make and the ingredients can be found in any corner supermarket (at least in England).

You can serve the tart hot as a main course or as a side dish for a bbq. I also like it at room temperature, which is ideal for picnics or as an appetiser.

Kale is a nutritious and yummy vegetable and I love to include it in my weekly diet. The combination of shallots, honey and cheese, over the puff pastry dough, almost makes this tart a treat; but you can also use your own favourite veggies…the sky is the limit!

Ingredients

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1 ready rolled puff pastry sheet (320g)

1 finely cut shallot

1 beaten egg

3 tbs of cream

60g washed and cut kale

90g shredded mozzarella cheese

honey (drizzle)

Salt

Equipment

Baking/Parchment paper

1 oven tray

1 scale

1 brush

1 fork

Instructions

  1. Preheat the oven 180C/350F/Gas Mark 4; line the oven tray with baking paper.
  2. Unroll the puff pastry sheet over the baking paper.
  3. Prick the pastry with a fork.
  4. Brush the beaten egg over all the pastry.
  5. Fold and seal the four corners (prick the corners too).
  6. Spread the cream over the pastry.
  7. Add the kale (it might look too generous but the kale loses volume as it cooks).
  8. Sprinkle the shallots over the kale and add a drizzle of honey.
  9. Add the mozzarella cheese (and some salt).
  10. Bake for 15-20 minutes (until the dough looks golden and well risen).
  11. Serve hot or cold.

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Super Quick Cheese and Kale Tart

  • Servings: 4
  • Difficulty: Easy
  • Print

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Ingredients

1 ready rolled puff pastry sheet (320g)

1 finely cut shallot

1 beaten egg

3 tbs of cream

60g washed and cut kale

90g shredded mozzarella cheese

honey (drizzle)

Salt

Equipment

Baking/Parchment paper

1 oven tray

1 scale

1 brush

1 fork

Instructions

  1. Preheat the oven 180C/350F/Gas Mark 4; line the oven tray with baking paper.
  2. Unroll the puff pastry sheet over the baking paper.
  3. Prick the pastry with a fork.
  4. Brush the beaten egg over all the pastry.
  5. Fold and seal the four corners (prick the corners too).
  6. Spread the cream over the pastry.
  7. Add the kale (it might look too generous but the kale loses volume as it cooks).
  8. Sprinkle the shallots over the kale and add a drizzle of honey.
  9. Add the mozzarella cheese (and some salt).
  10. Bake for 15-20 minutes (until the dough looks golden and well risen).
  11. Serve hot or cold.

1 Comment

  1. Pingback: Tarta Rápida De Queso y Kale | The Ginger Spoon

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