Sour cream flaky pastry
40g olive oil
4 french shallots, peeled and scliced
1 clove garlic, finely chopped
700g curly kale, tough stems removed (could substitute silver beet)
1/4 cup verjuice
50g toasted pine nuts
20g finely chopped preserved lemon
125g light sour cream
4 large eggs
Sea salt and freshly ground black pepper
Preheat oven to 180C fan forced.
Line a tart tin with pastry, prick base and chill for 10 minutes. Line the pastry with baking paper, cover with dried beans and blind bake for 15 minutes. Remove beans and paper and cook for a further 10 minutes, allow to cool. Reduce the oven to 160C fan forced.
Meanwhile heat olive oil and butter in a large frying pan, cook shallots and garlic until soft, then set aside.
In the same pan cook the kale until wilted, then deglaze with verjuice.
In a food processor combine cooked shallots and half the cooked kale to a puree.
In a large bowl combine kale puree with remaining cooked kale, currants, pine nuts and presered lemon, stirring until well combined. In a small jug whisk together the cream, eggs, salt and pepper. Add to the kale mixture, stirring to combine.
Carefully pour the kale mixture into the prepared pastry case and bake in prepared oven for 35-40 minutes.
Chef: Maggie Beer