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

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


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.

 

7. Spread the kale mix over the tart case, then sprinkle over the parsley and blue cheese.

8. 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.

9. 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 513
Calories from fat 348
Calories from saturated fat 151
Total Fat 39 g
Saturated Fat 16.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 15.9 g
Cholesterol 251 mg
Sodium 788 mg
Potassium 430 mg
Total Carbohydrate 23.2 g
Dietary Fiber 2.1 g
Sugars 1.1 g
Protein 17.9 g

Dietary servings

Per Portion


Grain 0.9
Meat Alternative 0.6
Milk Alternative 1.4
Vegetables 0.8

Energy sources


Pygal18%427.23568319911095121.048308114599468%368.6959857924866282.018858661765614%342.6843958478273115.579548057453418%68%14%CarbohydratesFatProtein

Notes:

Eggs

are a great source of protein and contain important B vitamins!

Kale

is very nutrient dense and is a great source of vitamin C and calcium!

Recipe from:
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