Tarts can be served hot, warm or cold for breakfast, lunch or dinner. This tart makes the most of the spring onions and garlic scapes that flood the first few weeks of the farmer’s market. Feel free to swap out the kale for chard, escarole, or any other green that looks fantastic.
1 pound spring onions, bulbs and light green stalks, thinly sliced
2 tablespoons extra virgin olive oil
1/2 cup minced garlic scapes
2 pounds black kale, stemmed and shredded
1/4 cup water
Scant teaspoon freshly chopped oregano
1 cup whole milk
1/2 teaspoon salt
1/3 cup grated Asiago
1/3 cup grated Parmesan
1 recipe olive oil shortcrust (below)
In a sauté pan over medium-high heat, sauté the spring onions with the olive oil and a pinch of salt until just translucent – about 4 minutes. Add garlic scapes and continue to cook for one minute. Add kale and water, cover pan and allow to steam for five minutes. Remove lid and continue to cook on high while stirring to allow any liquid to evaporate and for steam to escape. Once dry, stir in fresh oregano, then set aside to cool.
Roll out the tart dough and line a 10” tart pan, then place in freezer to firm up for ten minutes. Preheat oven to 375°F.
In a large bowl, beat together the eggs and milk with salt and freshly cracked pepper. Add greens and cheeses and stir well. Pour the mixture into the prepared pie shell, smoothing out evenly, and bake for 30-40 minutes until it is puffed and slightly brown. Serve hot, warm or at room temperature.
Olive Oil Shortcrust
2½ cup all purpose flour, plus extra to dust the rolling pin and counter
1/4 teaspoon salt
1/2 cup extra virgin olive oil
Aprox. 1/4 cup ice water
Pulse the flour, salt and olive oil in a food processor until it resembles coarse breadcrumbs. Continue pulsing while slowly streaming in cold water, stopping once it barely begins to come together. Place on a sheet of plastic wrap and work into a disc with your hands, then wrap well and refrigerate for one hour.
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.