Ingredients
-
250 g butter puff pastry sheet , defrosted
-
2 large eggs
-
1 cup half-and-half cream
-
100 g bacon , chopped into 4 slices
-
1/4 tsp salt
-
1/8 tsp pepper
-
1 cup sliced red onions
-
8 cups baby kale
-
Preheat oven to 425°F
-
Line a 9in tart pan with puff pastry. Trim edges and prick the bottom and sides of the crust with a fork.
-
Place the tart pan on a baking sheet. Put it in the oven and bake until it turns golden brown (10mins). If it has pulled up, flatten the dough with a fork. Turn oven down to 400°F.
-
In a mixing bowl, whisk cream and eggs until smooth. Season with salt, pepper and nutmeg.
-
Heat a skillet and fry the bacon until brown and crisp. Discard the fat, except one tablespoon of the bacon oil.
-
Add the onions until the onions are translucent. Mix in the kale and sauté for another 2 minutes. Remove from heat.
-
Spread the mixture evenly into the tart.
-
Top with the egg mixture and stir gently using a fork.
-
Bake for 25 minutes or until the filling sets. Allow the tart to sit for 10 minutes before serving.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.