Kale, Preserved Lemon and Pine Nut ale, Preserved Lemon and Pine ...
29/05/2013
Kale, Preserved Lemon and Pine Nut Tart - Maggie Beer, a Barossa Food Tradition
Kale, Preserved Lemon and Pine Nut Tart Winter and Autumn
Dinner, Entrée or Lunch
Serves 6-8 INGRED IENTS 100g dried currants 3/4 cup Verjuice 1/3 cup pine nuts plus extra to serve 600g green curly kale tough stems removed 40g unsalted butter 1/4 cup Extra Virgin Olive Oil 4 golden shallots sliced 1 clove garlic finely chopped 1 tbspn preserved lemon rind rinsed and finely chopped
1
Soak the currants in 80 ml of the Verjuice overnight to soften. Alternatively, place the currants and verjuice in a microwave-safe container and microwave on low for 4 minutes, then set aside for 20 minutes to reconstitute.
2
Preheat a fan-forced oven to 180°C.
3
Place the pine nuts on a baking tray and roast for 6–7 minutes or until golden, checking them frequently to make sure they don’t burn. Remove and set aside.
4
Increase the oven temperature to 200°C fan-forced.
5
Grease a 10cm tart tin at a height of 2.5 cm with a removable base (preferably not fluted tins). Roll out the pastry and cut 14.5 cm rounds for the tart base, then use to line the tart tins. Cut off the excess pastry around the edge, leaving 5 mm to allow for shrinkage as it cooks.
6
Refrigerate for 10 minutes.
7
Prick the pastry base with a fork, then line with baking paper, fill with pastry weights and blind bake for 15 minutes.
8
Remove the foil and weights and bake for a further 10 minutes or until the pastry looks dry. Remove from the oven and set aside to cool.
9
Reduce the oven temperature to 180°C fan-forced.
200g light sour cream 4 large free range eggs 1/4 tspn sea salt 1/4 tspn freshly ground black pepper To serve Extra Virgin Olive Oil
Sour Cream Pastry You'll need to make:
1 batch Sour Cream Pastry KALE, P RESERV ED LEMO N AND P I N E N U T T A R T appears in Good Food and Wine Show 16
10
Meanwhile, blanch the kale in a large saucepan of boiling water for 5–10 minutes or until softened (the cooking time will depend on how coarse the kale is). Drain and set aside until cool enough to handle, then squeeze excess water from the leaves and roughly chop.
11
Melt the butter with the oil in a large frying pan. Add the shallots and garlic and cook, stirring occasionally, over low–medium heat for 5 minutes or until softened. Increase the heat to high, then add the remaining Verjuice and cook, stirring, until the Verjuice has evaporated. Transfer this mixture to a food processor, add the chopped kale and any remaining liquid and blend to a puree.
12
Place the kale puree, currants, pine nuts and preserved lemon in a large bowl and stir until well combined. In a small jug, whisk together the sour cream, eggs, salt and pepper, then stir into the kale mixture. Carefully pour the filling into the tart shell and bake for 35 minutes or until just set in the centre.
13
Serve straight away scattered with a few extra pine nuts, rocket and extra virgin olive oil.
www.maggiebeer.com.au/recipes/kale-preserved-lemon-and-pine-nut-tart--2
Vegetables 55
1/2
29/05/2013
Kale, Preserved Lemon and Pine Nut Tart - Maggie Beer, a Barossa Food Tradition
CON T EN T © MA G G I E BEER P R ODUCT S 2013
www.maggiebeer.com.au/recipes/kale-preserved-lemon-and-pine-nut-tart--2
2/2
Kale, Preserved Lemon and Pine Nut Tart - Maggie Beer, a Barossa Food Tradition
Kale, Preserved Lemon and Pine Nut Tart Winter and Autumn
Dinner, Entrée or Lunch
Serves 6-8 INGRED IENTS 100g dried currants 3/4 cup Verjuice 1/3 cup pine nuts plus extra to serve 600g green curly kale tough stems removed 40g unsalted butter 1/4 cup Extra Virgin Olive Oil 4 golden shallots sliced 1 clove garlic finely chopped 1 tbspn preserved lemon rind rinsed and finely chopped
1
Soak the currants in 80 ml of the Verjuice overnight to soften. Alternatively, place the currants and verjuice in a microwave-safe container and microwave on low for 4 minutes, then set aside for 20 minutes to reconstitute.
2
Preheat a fan-forced oven to 180°C.
3
Place the pine nuts on a baking tray and roast for 6–7 minutes or until golden, checking them frequently to make sure they don’t burn. Remove and set aside.
4
Increase the oven temperature to 200°C fan-forced.
5
Grease a 10cm tart tin at a height of 2.5 cm with a removable base (preferably not fluted tins). Roll out the pastry and cut 14.5 cm rounds for the tart base, then use to line the tart tins. Cut off the excess pastry around the edge, leaving 5 mm to allow for shrinkage as it cooks.
6
Refrigerate for 10 minutes.
7
Prick the pastry base with a fork, then line with baking paper, fill with pastry weights and blind bake for 15 minutes.
8
Remove the foil and weights and bake for a further 10 minutes or until the pastry looks dry. Remove from the oven and set aside to cool.
9
Reduce the oven temperature to 180°C fan-forced.
200g light sour cream 4 large free range eggs 1/4 tspn sea salt 1/4 tspn freshly ground black pepper To serve Extra Virgin Olive Oil
Sour Cream Pastry You'll need to make:
1 batch Sour Cream Pastry KALE, P RESERV ED LEMO N AND P I N E N U T T A R T appears in Good Food and Wine Show 16
10
Meanwhile, blanch the kale in a large saucepan of boiling water for 5–10 minutes or until softened (the cooking time will depend on how coarse the kale is). Drain and set aside until cool enough to handle, then squeeze excess water from the leaves and roughly chop.
11
Melt the butter with the oil in a large frying pan. Add the shallots and garlic and cook, stirring occasionally, over low–medium heat for 5 minutes or until softened. Increase the heat to high, then add the remaining Verjuice and cook, stirring, until the Verjuice has evaporated. Transfer this mixture to a food processor, add the chopped kale and any remaining liquid and blend to a puree.
12
Place the kale puree, currants, pine nuts and preserved lemon in a large bowl and stir until well combined. In a small jug, whisk together the sour cream, eggs, salt and pepper, then stir into the kale mixture. Carefully pour the filling into the tart shell and bake for 35 minutes or until just set in the centre.
13
Serve straight away scattered with a few extra pine nuts, rocket and extra virgin olive oil.
www.maggiebeer.com.au/recipes/kale-preserved-lemon-and-pine-nut-tart--2
Vegetables 55
1/2
29/05/2013
Kale, Preserved Lemon and Pine Nut Tart - Maggie Beer, a Barossa Food Tradition
CON T EN T © MA G G I E BEER P R ODUCT S 2013
www.maggiebeer.com.au/recipes/kale-preserved-lemon-and-pine-nut-tart--2
2/2
