Kale, Mushroom & Gruyère Tart

Oct 21, 2016

This is hands down one of the best savoury tarts I’ve had in a while. I’ve been experimenting with wholemeal flour lately and so far, this recipe has rendered the nicest crust, it starts off with a crunchy bite while the middle is soft. I really like the kale in this tart because it has a meaty texture, but you can always use spinach instead. However, if you do decide to replace it with spinach, instead of immersing it in boiling water, you will need to pour the boiling water over the spinach leaves set in a colander. I also love Gruyère cheese, but a nice cheddar or Beaufort will work fine just as well. And if you’re not big on mushrooms, try switching them up with boiled and sliced potatoes. Either way, I hope you decide to make this dish, it’s quite easy to put together and the end result is a delicious tart perfect for lunch or dinner. Enjoy!

Kale, Mushroom & Gruyère Tart

For the crust:

250g wholemeal strong bread flour, plus extra for dusting

½ tsp sea salt

5g dry active yeast

160ml warm water

1 Tblsp olive oil

Place the flour, salt and the yeast into a large bowl and mix together. Make a well in the centre and add the water and the oil and mix with a wooden spoon to form a soft dough. Turn out onto a lightly floured surface and knead for a couple of minutes until the dough is smooth. Return to the bowl, cover with a clean kitchen towel and leave to rise for one hour.

For the filling:

200g kale leaves, broken from the stalk, tough centre stalks trimmed away (from a large bunch)

1 Tblsp olive oil

1 garlic clove

Salt & pepper, to taste

300g button mushrooms, rinsed, cleaned, stems removed and halved

200g Gruyère cheese, shredded

60g Parmesan cheese, grated

Bring a medium saucepan filled 3 quarters with water to a boil, then immerse the kale leaves, place a lid on top and allow to boil for 2-3 minutes, until wilted. Transfer to a colander and once the leaves are cool enough to handle, press with your hands to remove excess water. Place on a chopping board and chop roughly.

In a skillet set over medium heat, place the olive oil and the garlic clove and once heated, add the mushrooms and cook until tender and lightly browned, about 5 minutes. Reduce heat to low and simmer until they are tender, about 5 more minutes. Add salt and pepper, to taste.

To assemble:

Knead the risen dough, then with the aid of a rolling pin, roll out to fit a rectangular baking sheet, lined with baking paper. Evenly distribute the kale over the pastry, leaving a 2cm/1 in. border on all sides. Arrange the mushrooms and the Gruyère alternately over the top, sprinkle the Parmesan over and drizzle with a little bit of olive oil. Leave to rise again for 15 minutes. Heat your oven to 200C/400F and bake for 25 minutes until the pastry is golden brown and the cheese has melted. Cut into squares  and serve.

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