Kale tart

Ingredients for 4 servings:

• some fat for the mold
• 1 pack of puff pastry (roll) from the refrigerated section (approx. 275 g)
• 200 g sour cream
• 150 g goat’s cheese
• 2 eggs
• 1 garlic clove(s)
• 75 g diced ham
• 1 can/n kale (approx. 480 ml drained weight) or the equivalent amount fresh
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Lightly grease a 26-28 cm tart tin and line it with the prepared puff pastry, pulling the pastry up slightly at the edges. In a large bowl, combine the sour cream with the goat’s cheese and the eggs. Peel and finely chop the garlic clove and stir it in. Drain the kale thoroughly and squeeze it dry a little if necessary (if using fresh kale, trim it, blanch it briefly in salted water, squeeze it dry, and then chop it). Add the kale to the egg, cheese, and cream mixture. Stir in the ham and season with salt and pepper, if desired. Pour the mixture onto the puff pastry. Bake the tart in a preheated oven for about 30-40 minutes at 180°C fan-assisted oven or 200°C conventional oven. I like to serve it with carrot salad and a tart white wine or a tart beer. Tips: Vegetarians can simply omit the ham. The tart also works well as a small warm appetizer; simply cut it into smaller pieces.