Living from your garden is really rewarding, we are lucky to have a large space and can grow a variety of things at any one time. Mind you we do go through famine also in our garden. When the season changes and you are swapping crops and waiting for them to grow you may find the variety of produce very small. We often have a few staples in our garden all year round like kale and cherry tomatoes. Thanks to our chooks we also have a steady supply of eggs which keeps us out of trouble. It’s amazing how many ways three ingredients can be cooked together.
This tart is super simple to make and makes for a great lunch served up warm on a chilly day or once cooled great for the lunch box. We ate ours with a generous dollop of tomato relish and a fresh leafy salad.
Do you have things in the garden that just last the distance all year round?
- 270g (1 ¾ cup) flour
- 125g butter, chopped
- 1 egg
- 5 kale leaves
- 250g cherry tomatoes
- 150g feta
- 8 eggs
- ¾ cup of milk
- ½ tsp nutmeg
- ½ lemon zest
- Salt and pepper
- Preheat your oven to 180’c and line your tart tin with baking paper in the bottom and butter around the sides.
- Start by making your pastry. Place the flour and butter into a medium sized bowl. Rub with your fingers to combine it should resemble fine bread crumbs once done. Add a sprinkle of salt and an egg to the mix. Continue to combine until the mixture comes together. Press out the pastry into the tin and place in the refrigerator.
- Meanwhile, cut the kale leaves into slithers and cut the cherry tomatoes in half and put to the side. Combine the eggs, milk, nutmeg with the lemon zest in a medium mixing bowl. Add a generous amount of salt and pepper.
- Remove the tart shell from the fridge and place the kale and tomatoes into the pastry shell pressing down. Scatter the feta cheese on the top of the pie. Then pour the egg mixture over the top of the pie making sure that it comes up ¾ of the pie shell.
- Bake in the oven for 35 – 45 minutes or until golden. Serve immediately with your favourite green salad.