Kale and Cherry Tomato Tart Recipe

Kale and Cherry Tomato Tart Recipe @ Strayed from the Table

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?

Kale and Cherry Tomato Tart Recipe @ Strayed from the Table

Kale and Cherry Tomato Tart Recipe
Prep time
Cook time
Total time
Recipe type: tart
Serves: 8
  • 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
  1. Preheat your oven to 180’c and line your tart tin with baking paper in the bottom and butter around the sides.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the oven for 35 – 45 minutes or until golden. Serve immediately with your favourite green salad.

 Kale and Cherry Tomato Tart Recipe @ Strayed from the Table

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Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as a mentor for women who are looking to create and live a life with passion & purpose at www.lizziemoult.com.

7 Responses

  1. Would love to know what everyone has in their garden year round! Living in southern NSW we have weather ranging from 45 in summer to -3 degrees celcius in winter with heavy frosts. Still learning how to garden with the seasons. I always have some form of herbs in the patch though.. and seasonal vegies but no vegies year round!

  2. I SO agree with your comment about the satisfaction of living from the garden – and of making a tart with home laid eggs!!
    This looks simply stunning – I am going to try it with tomatoes and chard instead of cale, because my kale is currently TINY but I’ve got plenty of wonderful chard, which is growing faster than Jack’s beanstalk!
    Emma 🙂

  3. We live on a remote island in Bass Strait Tasmania. We are very fortunate that we have no frosts – who knew the sea keeps an island warmer?? What we do have are strong winds. We have just finished our new (old) fence out of recycled corrugated iron to act as a wind break – so far it is working well.
    Currently in our garden we have – the last of the tomatoes (I must do more picking tomorrow), kale, silverbeet (always have it!), zucchinis are now finished, beans are finished, egg plant (first time grown this year) only got a few, rhubarb, strawberries (finished for the year), Oca, lettuce, horseradish, asparagus dying off now and will produce in winter, lots of herbs – oregano, corriander, mint, chives, rosemary, sage, last of the basil, borage, comfrey, lots of parsley. Our garden is large, 300 sq metres, so we have a lot of room to rotate beds.
    Planting at the moment – sowing broad beans this week, planting garlic, broccoli, we have small leeks popping up which will need relocating.
    It is amazing how we always have something to harvest – we do have eggs too!
    Thank you for your recipe – reckon I will make it this week! Love your blog!

  4. OK, this looks pretty darn good! You’ve inspired me to branch out (no pun intended) from exclusively using kale in green smoothies. Maybe the other half will eat it in quiche form 😉

  5. I wish I did have something in our garden that we could harvest throughout the year! Parsley comes close, as does Swiss chard. But there’s always a period during the winter where nothing is happening. Lovely tart — thanks.

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