“This savoury tart makes the most of the kales mineral notes with toasted almonds, lemon zest, capers and plenty of pecorino. Its lovely warm with buttery potatoes, or works well cold with a crisp salad.”
Cooking time: 35 minutes
- 300 g white spelt flour
- 2 tbsp golden caster sugar
- 1 tsp baking powder
- ½ tsp salt
- 4 tbsp olive oil
- 2 large eggs, lightly beaten
- 3-4 tbsp milk
- 50 g blanched almonds
- Zest of 1 lemon
- a good grating of fresh nutmeg
- 75 g pecorino, finely rated
- 2 tbsp capers, rinsed and drained
- 2 large eggs
- 2 tbsp crème fraiche
- 600 g kale
- 280 g jar charred artichoke hearts in oil, drained
- 1 tbsp milk, to glaze
Pulse the flour, caster sugar, baking powder and salt together in a food processor. Add the oil, eggs and milk (starting with 3 tablespoons and only adding the rest if needed) and pulse again to form a dough. Divide it into two discs and wrap each in clingfilm. Chill for at least an hour or overnight.
Preheat the oven to 180°C/gas mark 4. Toast the almonds in a frying pan for around 3-4 minutes, stirring often until golden all over. Cool and roughly chop. Put them in a large mixing bowl with the lemon zest, nutmeg, grated pecorino, capers, eggs and crème fraiche. Mix well and set aside.
Slice the kale into 1cm pieces. Bring a large pan of water to the boil, add the kale and simmer for 2 minutes until soft. Refresh under cold water in a colander and drain thoroughly, squeezing the water out tightly with your hands. Wrap in a clean tea towel and wring out firmly to extract every last drop of moisture. Stir the kale into the almond mixture.
Roll out both rounds of dough on a lightly floured surface, until both are slightly larger than a 23cm tart tin with a removable base. Use one round to line the tin, leaving the edges overhanging. Spoon the chard filling in and arrange the artichoke halves on top in a concentric circle. Cover with the second round of pastry and press firmly around the edges to seal. Trim the overhang with a sharp knife and brush with the milk. Bake the tart for 30-35 minutes. Allow to cool for at least 30 minutes before slicing.