Looking for a savory breakfast or lunch recipe for two? Our Kale and Gruyere Tart with Garlic and Mushroom Olive Oil serves up a modern alternative to a humdrum quiche. The nutty earthiness of the Swiss Gruyere pairs beautifully with the richness of the garlic and mushroom flavors in our high quality olive oil. Nutrient dense kale lends texture as well as its own anti-oxidants. Enjoy!
For the crust:
- ¾ cup all-purpose flour
- ¼ cup unsalted butter- cold
- 3 tablespoons ice water
For the filling:
- 1 bunch lacinato kale
- 1 small shallot
- 4 tablespoons (plus more for brushing) Garlic and Mushroom Olive Oil
- A pinch of red chili flakes
- 3 eggs
- 2 tablespoons milk
- ½ cup gruyere cheese- shredded
- salt and pepper to taste
Prepare the crust. Combine the flour and butter in a mixing bowl, slowly adding the ice water as needed. Mix and knead the dough until smooth.
Allow dough to rest in the refrigerator for 1 hour.
As the dough is resting, preheat the oven to 400 degrees Fahrenheit.
Prepare the filling. Chop the kale into 1-inch thick strips and thinly slice the shallot.
In a small bowl combine the kale, shallot, garlic and mushroom olive oil and sprinkle with red chili flakes. Massage the kale until the oil is evenly dispersed. Set aside.
Roll out the dough until it is large enough to cover the bottom and sides of the tart pan. (We used a 12X4 rectangular pan.) Bake the crust for 10 minutes.
Spread the kale mixture over the crust.
In a small bowl whisk the eggs and milk together. Season with salt and pepper to your liking. Add the gruyere cheese to the egg mixture.
Pour the egg and cheese mixture over the kale.
Return to the oven and bake for 25 minutes.