A deliciously sumptuous tart from A Love for Food: Recipes and Notes For Cooking and Eating Well, the cookbook from the artisanal chefs at Daylesford Farm. Made using seasonal produce, this tart is perfect for fresh spring days.
You can use cavolo nero as a change from 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 to the filling.
100g kale leaves, shredded
1 medium butternut squash, peeled,
halved, seeds removed and flesh grated
Sea salt and freshly ground black pepper
100ml double cream
70g Cheddar cheese, grated
100g Parmesan cheese, finely grated
1 blind baked 20cm x 5-7cm shortcrust tart case
Preheat the oven to 140ºC/ Gas 1.
Melt the butter in a medium pan, add the kale and cook for 2 minutes, stirring constantly. Increase the heat, add the grated butternut squash and continue to cook for 2-3 minutes, until the vegetables are just slightly softened. Taste and season accordingly, then take the pan from the heat and turn the mixture into a bowl or on a plate to cool.
In a separate bowl whisk the eggs, yolks, mascarpone and cream for a few seconds, then add the cheddar and parmesan. Drain any excess moisture from the kale and squash mixture, season again to taste, and mix lightly. Spoon into the prepared pastry case and smooth level with the back of the spoon.
Put into the preheated oven and bake for about 40 minutes, or until the top of the tart is golden and the mixture is fully cooked – to check, insert a metal skewer into the centre, and if it doesn’t smear, the tart is done.
Praise for A Love for Food: Recipes and Notes for Cooking Well:
‘Real, simple, organic and sustainable food is what Daylesford offers its customers – and these are the recipes for putting it on your table.’ Raymond Blanc
‘Full of updated British food with helpful advice about which variety of vegetable to grow.’ Country Life, ‘Books of the Year’
‘Farmhouse cooking at its best’. Red Magazine