This autumnal tart can be made with cavolo nero as an alternative to kale if you prefer, or even spinach. As always, the secret is to cook and drain the greens well, to remove any moisture before adding the filling.
Ingredients (serves 6)
100g kale leaves, shredded
1 medium butternut squash, peeled, halved, seeds removed, and flesh grated
4 egg yolks
100ml double cream
70g Cheddar cheese, grated
100g Parmesan cheese, finely grated
1 20cm x 5-7cm shortcrust tart case
Preheat the oven to 140C/gas mark 1
Melt the butter in a medium pan, add the kale and cook for two minutes, stirring continuously. Increase the heat, add the grated butternut squash and continue to cook for two to three minutes, until the vegetables are slightly softened. Taste and season accordingly, then turn the mixture into a bowl to cool.
In a separate bowl whisk the eggs, yolks, mascarpone and cream together for a few seconds, then add the Cheddar and Parmesan. Drain any excess moisture from the vegetable mixture, season again to taste, and mix lightly. Spoon into the prepared pastry case and level with the back of the spoon.
Bake in the preheated oven for about 40 minutes, or until the top of the tart is golden and the mixture fully cooked. To check, insert a metal skewer into the centre; if it doesn’t smear, the tart is done.