Kale Olive Macadamia Tart
This tasty tart has been shared with us by Gabrielle Tobin from Kitch’n Thyme. It is a variation of the delicious Heirloom Tomato Tart we featured in The Easter Issue. The saltiness of the olives in this tart matches the kale so nicely The crunch of the macadamias pairs so nicely with the creaminess of the cream cheese.
Recipe Tester Feedback: "I don’t even like kale, and the flavours in this tart were awesome. I also really liked the combination of wholemeal and plain flours in the pastry, it gave the pastry a lovely flavour that was just a bit different to the usual." - Karen
Contains: Gluten / Dairy / Egg / Nuts
*Variations: Can be made without Nuts
Preparation Time 40 minutes + 1 hour cooling time
Cooking Time 25 minutes + 15 minutes blind baking
Can be frozen
- spelt flour - 100g, wholemeal, or plain flour
- spelt flour - 100g, white, or plain flour
- butter - 100g, chilled and cubed
- sea salt - 1/2 tsp
- water - 40g
- Saracino sheep cheese - 30g, or Parmesan cheese
- olive oil - 2 Tbsp
- onions - 4 medium, brown, peeled and thinly sliced
- balsamic vinegar - 1 Tbsp
- rapadura sugar - 1 Tbsp
- butter - 50g
- kale - 1/3, bunch, deveined and roughly chopped
- eggs - 4, large
- sour cream - 60g
- milk - 60g
- sea salt - 1/2 tsp, Celtic
- cream cheese - 100g, cut into cubes
- olives - 10, kalamatas pitted and sliced in half
- macadamia nuts - 20g, quartered (*omit for NF)
- fresh parsley - 3 sprigs , Italian, finely chopped
- Place the wholemeal flour (100g), white flour (100g), butter (100g) and salt (1/2 tsp) into the bowl. Process Speed 6 / 8-10 seconds until the mixture just resembles breadcrumbs.
- Add the water (40g) to the bowl. Program Closed Lid / Kneading Function / 10-20 seconds.
- Transfer the dough to a sheet of clingfilm, press together, cover in clingfilm, flatten and place into the fridge for 30 minutes to rest.
- Preheat the oven to 180C. Roll out the dough to approx. 3mm thickness and press into a large rectangular tart shell. Prick with a fork. Place back into the fridge for a further 15-30 minutes to chill.
- Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case.
- Place the cheese (30g) into the bowl. Mill Speed 9 / 10 seconds. Set aside.
- To make the caramelised onions, add the oil (2 Tbsp) and onions (4) to a frying pan. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced, the better caramelisation you will get. This should take about 15 minutes over a medium-low heat.
- Add the vinegar (1 Tbsp) and sugar (1 Tbsp) to the pan right at the end. Stir to combine. Take off the heat and set aside in a bowl.
- While the pan is still hot, place back on the heat, add the butter (50g) and kale (1/3 bunch). Cook the kale, stirring until just wilted. It should retain its beautiful vibrant green colour. Take off the heat and set aside.
- Place the eggs (4), sour cream (60g), milk (60g) and salt (1/2 tsp) into the bowl. Mix Speed 4 / 10 seconds.
- To assemble, scatter the onions evenly over the base of the tart, followed with the cream cheese (100g), kale, olives (10) and macadamia nuts (20g). We like to put the tart shell onto a baking tray just in case there are any cracks in the base that you don't see and the egg leaks.
- Pour over the egg mix and finish with the reserved grated cheese and parsley (3 sprigs).
- Bake for 25 minutes or until just set and golden brown. Serve warm or cool.