Delicious kale, prosciutto and blue cheese tart
<p>Serves 8</p>
<p> So many food trends come and go. Right now kale is having its moment in the culinary limelight, it is so versatile and nutritious. Try serving a wedge of this tart with a bitter leaf salad, which helps to cut through the richness.</p>
<p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html">Recipe from The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00.</a></p>
<p><strong>Ingredients</strong></p>
<ul>
<li>1 pre-rolled butter puff pastry sheet, thawed</li>
<li>2 tablespoons thyme leaves</li>
<li>1 egg, beaten</li>
<li>1 large bunch kale, finely chopped</li>
<li>1 tablespoon olive oil</li>
<li>1 onion, thinly sliced</li>
<li>1 teaspoon brown mustard seeds</li>
<li>Salt and freshly ground black pepper</li>
<li>Small handful chopped flat-leaf parsley</li>
<li>180 g blue cheese, chopped</li>
<li>2 eggs (extra)</li>
<li>4 egg yolks</li>
<li>200 ml pouring cream</li>
<li>200 g sour cream</li>
<li>200 g prosciutto (about 4 strips)</li>
</ul>
<p><strong>Directions</strong></p>
<p>1. Preheat the oven to 180°C fan-forced (200°C conventional).</p>
<p>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.</p>
<p>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.</p>
<p>4. Reduce the oven temperature to 150°C.</p>
<p>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.<br /><br />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. Spread the kale mix over the tart case, then sprinkle over the parsley and scatter over the blue cheese.</p>
<p>7. 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.</p>
<p>8. Bake for 40–50 minutes or until light golden and just set with a slight wobble. Leave to stand for 10 minutes, then serve.</p>
<p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/kale-prosciutto-and-blue-cheese-tart.aspx">Wyza.com.au.</a></em></p>
