Here’s the first ‘serendipity2000 how to bake seasonal veg and fruit recipe’ that I made on Saturday night: Kale, Asparagus and Leek Tart2 sheets shortcrust pastry 2 tbls olive oil 2 leeks, white parts sliced 4 sliced green onions 10 sliced diced pancetta (omit for an all vegie option) 3 crushed garlic cloves 400g roughly chopped kale after removing stems from mature leaves 150g grated Gryuere cheese 50g grated Parmesan cheese 3 eggs lightly whisked 299ml milk 150ml thickened cream 2 tbs chopped dill freshly ground black pepper 1 bunch asparagus trimmed
Preheat oven to 180°C (fan forced). Place a baking tray in the oven. Line a 23cm flan tin with the pastry and trim. Prick the base with a fork and freeze for 30 mins. Place tin on the hot baking tray and bake for 15 to 20 mins or until golden. Remove from oven and reduce heat to 160°C.
Heat oil in large frying pan over medium heat and cook leeks, green onions, and pancetta until softened then add garlic and kale and cook covered for 10 minutes until kale is soft.
Put the kale mixture in the tart case. Combine cheese and sprinkle over the kale. Whisk eggs, milk, cream and dill and season with pepper and pour over the kale and cheese. Gently push the asparagus spears into the filling. Bake for 35-40 mins or until golden and just set.
Leave in the tin for about 10 mins, lift out (if you have a lift out tin) and enjoy.