Kale, olive & Gruyère tart

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• jec52

  12 April 2010

  jec52 rated and commented on this recipe

  

  Very nice. The kale is spinachy but with a bit more texture. One egg is enough even though it doesn't seem to be at the begining.

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• Emily

  05 September 2010

  Emily rated and commented on this recipe

  

  I loved this. I didn't have the pastry so I subsituted it with pillsberry crosants(2 original rolls). It tasted yummy! I also had to subsitute the cheese. I used mozzerella(it melts easy) and parmesion(for flavor) instead.

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• Anima

  10 November 2010

  Anima rated and commented on this recipe

  

  Easy and delicious - I added some anchovies to the top of the tart for extra saltiness

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• kate7173

  19 December 2010

  kate7173 commented on this recipe

  really lovely and very easy. I struggle with kale because it's always so chewy, but this recipe is a star.

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• BaronessBelle

  28 February 2011

  BaronessBelle rated and commented on this recipe

  

  'Seasonal' kale was nowhere to be found in my part of South London, so we substituted it for spinach which meant it was nice, but not incredible. I'll try again with kale!

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• foooodie

  02 April 2011

  foooodie rated and commented on this recipe

  

  This was oh so scrumptious. Easy to make and a great vegetarian meal. Used black olives instead as I prefer them to green.

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• KW

  05 March 2012

  KW commented on this recipe

  I don't think Gruyere is vegetarian..?

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• Tashlet

  18 July 2012

  Tashlet rated and commented on this recipe

  

  Came out delicious and super easy

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• CC

  05 September 2012

  CC rated and commented on this recipe

  

  This was great! I made it vegan by replacing the egg with cashew cream cheese, and using daiya shreds to top it off. I also made my own vegan shortcrust pastry. So yummy! :)

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• coverby

  01 October 2012

  coverby rated and commented on this recipe

  

  A real winner! I was also skeptical of just one egg, but that was really all it took. I did vary the greens (used swiss chard) and the amount of olives (doubled because I love them), but these tweaks were more a matter of preference and convenience than anything else.

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• emmag444

  14 November 2012

  emmag444 rated and commented on this recipe

  

  Absolutely delicious!

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• Supernova

  29 January 2013

  Supernova rated and commented on this recipe

  

  Had some kale to use up, and found this recipe. Honestly wasn't expecting much from it, but was persuaded by comments. It was sooooo good! A regular recipe in our household now while kale is in season. It works really well with goats cheese also, and taking a cue from Anima, I've tried using a few anchovies, but cooked in with the onion so they dissolve and add flavour. Either way it's great!

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• Apostrophoebe

  22 March 2013

  Apostrophoebe commented on this recipe

  If anyone knows where to source good vegetarian Gruyere I'd be so grateful to know too! Can't seem to find any which doesn't use calf rennet which is obviously not suitable for us veggies :(

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Ingredients

• 500g shortcrust pastry
• 1 large onion , sliced
• butter
• 1 garlic clove , crushed
• 200g kale , washed and roughly chopped
• 10 pitted green olives , halved
• 150g Gruyère , grated
• 1 egg , beaten

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian

Ingredients

• 500g shortcrust pastry
• 1 large onion , sliced
• butter
• 1 garlic clove , crushed
• 200g kale , washed and roughly chopped
• 10 pitted green olives , halved
• 150g Gruyère , grated
• 1 egg , beaten

Per serving

830 kcalories, protein 21.7g, carbohydrate 63.4g, fat 56.2 g, saturated fat 25.4g, fibre 4.9g, salt 2.54 g

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