I make tarts (or quiches) quite often and I happened to have some chard stems left over from another dish. I wanted them to 'be on show' in this tart, hence the probably unorthadox two stage cooking of the custard. Well, it did stop them and the tomatoes, sinking out of sight!
Photographed today in natural light
Ingredients:
Shortcrust pastry (I made my own but of course you could use ready-rolled).
4 - 6 tomatoes cut into slices if large or halved if small.
8-10 kale stalks (some with leaves attached)
200 g goat's cheese
3 eggs
1/2 pint milk
Method:
Photographed today in natural light
Ingredients:
Shortcrust pastry (I made my own but of course you could use ready-rolled).
4 - 6 tomatoes cut into slices if large or halved if small.
8-10 kale stalks (some with leaves attached)
200 g goat's cheese
3 eggs
1/2 pint milk
Method:
- Simmer the kale stalks in water for 15 minutes or until tender. Drain and dry with kitchen paper.
- Meanwhile, heat the oven to 180 C.
- Line a greased 23 cm flan tin with the pastry and bake blind. (http://www.bbcgoodfood.com/videos/techniques/how-blind-bake-pastry).
- Cut the cheese into thick pieces. Cover the base of the tart in the cheese.
- Beat the eggs into the milk and pour 1/2 the mix into the pastry case.
- Bake for 15 to 20 mins until the custard is almost set.
- Arrange the cut tomatoes and kale stems on top of the semi-set custard.
- Pour over the remaining egg/milk mix.
- Lower the oven heat to 170 C and bake for 15 to 20 mins or until set.
Last edited: