Kale and Olive Tart

Serves 6


1 bunch kale, washed, dried
2 tbs olive oil
4 green shallots, chopped
2 garlic cloves, crushed
1 green chilli, finely chopped
200g goats cheese, crumbled
1/2 cup mixed olives, pitted
1/2 cup basil leaves, chopped
Parmesan pastry
11/4 cups plain flour
50g parmesan cheese, finely grated
100g butter, chilled and chopped
1 egg yolk
1-2 tablespoons iced water


  1. For the pastry, combine the flour, parmesan and butter in food processor. Process until mixture resembles fine breadcrumbs. Add the egg yolk and 1 tablespoon water and process until the dough comes together, adding remaining water if necessary. Turn dough onto a lightly floured surface and knead lightly until smooth. Press into a 10cm square. Wrap in greaseproof paper and refrigerate for 30 minutes until firm enough to roll out.
  2. Preheat oven and large flat baking tray to 180°C fan forced. Remove the centre stem from the kale leaves. Shred the leaves.
  3. Heat the oil in a frying pan over medium heat. Add the green shallots, garlic and chilli, cook for 3 minutes or until soft. Add the kale and cook, stirring, for 1 minute, leaves will just start to wilt. Transfer mixture to a large bowl, set aside to cool. Add goats cheese, olives and basil. Season with salt and pepper. Mix well.
  4. Roll the pastry out to 30cmx25cm rectangle. Spoon the kale mixture down pastry centre leaving a 2cm border. Fold over the edges, partially covering filling. Place onto the hot tray. Bake 25-30 minutes or until pastry is golden. Stand for 5 minutes before slicing. Serve warm or cold scattered with extra fresh basil leaves.