Kale Cheddar Thyme Tart – Heilala Vanilla Australia

Recipes

Kale Cheddar Thyme Tart

Kale Cheddar Thyme Tart

Serves: 4-6

TART CRUST
1 cup spelt flour
¾ cup buckwheat flour
¼ teaspoon salt
¼ cup softened Heilala Coconut Oil
2 tablespoons olive oil
1 tablespoon finely chopped
rosemary leaves
1 egg
1-3 tablespoons cold water

FILLING
5 eggs
1 tightly packed cup of chopped kale
leaves, stems removed and massaged
for 1 minute until softened
2 cloves garlic, finely diced
2 teaspoons thyme leaves, roughly
chopped
1 cup grated tasty cheddar
or edam cheese
¼ - ½ cup full cream milk
Pinch of ground nutmeg
Salt and freshly ground black pepper

To make the tart crust: place the spelt flour, buckwheat flour and salt in the bowl of a
food processor and process for 20 seconds. Add the Heilala Coconut Oil, olive oil and
rosemary and process until the mixture resembles coarse breadcrumbs.
Add the egg and 2 tablespoons water and process (adding the remaining water if
necessary), until the dough begins to come together. Remove from the food processor and
form into a flat disc. Cover with plastic wrap and place in the refrigerator for 30 minutes
to firm up.

Meanwhile, preheat the oven to 180⁰C.
Well grease a 20cm fluted tart tin. On a lightly floured bench top (or a large piece of
baking paper), roll out the dough until about ½ cm thick. Lay dough over the top of the
tart tin and gently press into the tin, folding excess over the edge of the tin. Roll the rolling
pin over the edge and remove excess dough.
Lightly prick the base with a fork. Scrunch up a piece of baking paper to soften it and
then place on top of the pastry, ensuring the paper comes up the sides. Fill with rice or
baking weights.

Place in the oven and bake for 15 minutes. Remove from oven and carefully remove the
rice and baking paper. Return to the oven for a further 5 minutes. Set aside to cool.
(Tart case can be made up to 24 hours ahead of time).
To make the filling: Place eggs in a bowl and lightly beat. Add kale, garlic, thyme, cheese,
milk and nutmeg. Season with salt and freshly ground black pepper.
Pour into the tart case and place in the oven (preheated to 180C) to bake for about 30
minutes until the egg is lightly set.

Remove from the oven and leave to stand for 15 minutes before cutting into wedges for
serving.

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