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Caramelised Fennel, Kale & Goat’s Curd Tart

This tasty savoury tart makes a great picnic treat. It's delicious served hot or cold topped with lashings of prosciutto.

Caramelised Fennel, Kale & Goat’s Curd Tart

Serves 4

1 tbsp olive oil

2 fennel bulbs, cut into wedges

1 tbsp brown sugar

1 tbsp white balsamic vinegar

60g baby kale

4 eggs, lightly whisked

½ cup thickened cream

100g goat’s curd or soft goat’s cheese

8 slices prosciutto, to serve

rocket leaves, to serve

Shortcrust Pastry

120g chilled butter, chopped

1½ cups plain flour

1 egg yolk

1 tbsp chilled water

Preheat oven to 200°C. To make shortcrust pastry, place butter and flour in the bowl of a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and water, and process until dough just comes together. Turn onto a lightly floured surface, knead until smooth. Shape into a disc, place in fridge for 15 minutes to rest.

Meanwhile, heat oil in a frying pan over low heat. Add fennel. Cook, turning occasionally, for 15 minutes or until tender and lightly golden. Sprinkle with sugar and add vinegar. Continue cooking, stirring until fennel caramelises. Season with salt and freshly ground black pepper. Transfer to a plate. Add kale to the pan and cook, stirring, for 3 minutes or until kale is tender. Remove from heat.

Roll pastry into a 15cm x 40cm rectangle. Line a shallow 10cm x 34cm fluted tart tin with a removable base with pastry. Place in the fridge for 15 minutes to rest.

Cover pastry base with baking paper and fill with baking beans. Place on a baking tray. Blind-bake in oven for 10 minutes. Remove paper and baking beans.

Bake for a further 10 minutes or until golden. Reduce oven to 160°C.

Whisk eggs and cream in a medium bowl until well combined. Season. Arrange fennel and kale in the pastry case. Pour egg mixture into pastry. Dollop with goat’s curd. Bake for 30 minutes or until just set.

Serve topped with prosciutto and rocket leaves.

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