Herb Tart



For the tart dough:
  • 0,60 lbs sifted flour
  • 0,27 lbs cold butter
  • 1 tablespoon grated aged cheddar cheese 
  • A few tablespoons of cold water
For the stuffing:
  • 1,1 lbs finely chopped chicory
  • Half a bunch of kale leaves
  • 3 eggs
  • 2 egg yolks
  • 10,14 oz cream
  • 0,22 lbs grated mozzarella cheese
  • 1 cup of walnuts
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons of olive oil
Rub the flour and butter in the dough kneading bowl until it looks like bulgur wheat. Add the grated aged cheddar cheese.
Add cold water little by little and knead until you get a hard dough. Roll the dough into a ball, wrap it in cling film and let it rest in the refrigerator for 20 minutes.
Press and spread the cooled dough into a 11,81 inc diameter tart mold by hand. Transfer the mold back to the refrigerator and leave it for another 10 minutes.
Cover the dough with grease-proof paper. Put a handful of legumes on it so that the tart dough does not rise.
Bake the dough in a preheated 358 degree oven for about 10 minutes. Take the tart out of the oven, remove the paper and legumes and put them back in the oven. Bake until the dough is browned.
For the stuffing, pour olive oil into a deep pan with a wide surface. Heat over medium heat and add chopped chicory and kale leaves.
Stir and cook until soft. Drain the water they release from the stove and leave to cool.
For the sauce, whisk the eggs, cream, grated cheese, walnuts, salt and pepper in a separate bowl.
Spread the radical mixture into the baked tart dough, pour the sauce over it, and bake in a preheated 358 degree oven for 40 minutes. Serve hot or warm.

ENJOY YOUR MEAL


 

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