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.
Many of my tastes have grown up right along with the rest of me, but my love of pudding remains. This recipe hints at all the good that I found in Snack Pack pudding cups, but with a bit more adult sophistication (if only because it’s not consumed out of a small plastic cup).
This recipe was taken from Sarah Jampel on Food52 who adapted it slightly from Julie Powell, who adapted it from Nigel Slater, who published it in his book “The Kitchen Diaries.”