Kale and Olive Tart
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
11/4 cups plain flour
50g parmesan cheese, finely grated
100g butter, chilled and chopped
1 egg yolk
1-2 tablespoons iced water
- 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.
- Preheat oven and large flat baking tray to 180°C fan forced. Remove the centre stem from the kale leaves. Shred the leaves.
- 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.
- 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.