Kale, Prosciutto & Blue Cheese Tart

Kale, Prosciutto & Blue Cheese Tart

Health Rating
Prep Cook Ready in Servings
15 min 1 h 1 h 15 min 8
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Ingredients


3/4 cup fluid Cream, 35% M.F
4 egg yolk Egg yolk
2 large egg Egg
2 small egg Egg (beaten)
1 tbsp Extra virgin olive oil
5 cup Kale (destemmed, finely chopped)
1 tsp Mustard seeds
1/4 cup Parsley, Italian, fresh
4 slice Prosciutto
1 sheet Puff pastry, ready-to-bake
1 1/2 cup Roquefort (blue) cheese
1/4 tsp Salt and pepper
3/4 cup Sour cream, 14% M.F.
2 tbsp, leaves Thyme, dried
1 medium Yellow onion (thinly sliced)

Instructions


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

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.

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.

Reduce the oven temperature to 150°C.

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.

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 blue cheese.

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.

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

Nutrition Facts

Per Portion

Calories 522  
Calories from fat 354  
Calories from saturated fat 154  
Total Fat 39  g
Saturated Fat 17.2  g
Trans Fat 0.0  g
Polyunsaturated Fat 3.5  g
Monounsaturated Fat 16.1  g
Cholesterol 253  mg
Sodium 816  mg
Potassium 449  mg
Total Carbohydrate 23.6  g
Dietary Fiber 2.1  g
Sugars 1.2  g
Protein 18.4  g

Dietary servings

Per Portion


Grain 0.9
Meat Alternative 0.6
Milk Alternative 1.5
Vegetables 0.8

Energy sources


Pygal 18% 427.137536152 120.985709586 68% 369.222735086 282.085665072 14% 342.309606035 115.756724558 18% 68% 14% Carbohydrates Fat Protein
Recipe from: I Quit Sugar
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