Dorset Blue Vinny & Cavolo Nero (kale) Tart
Packet of cavolo nero (kale)- very finely chopped
Red chilli- chopped
70ml double cream
Good chunk of Dorset Blue Vinny
Preheat the oven to 190C (200C fan).
Heat some oil in a shallow pan, add the leek and a splash of water. After a few minutes add the chilli and cook for a couple more minutes until the leek starts to soften.
Add the cavolo nero and cook for further 3-4 mins till slightly softened. Stir in the black pepper and salt.
In a separate bowl/jug, mix the eggs with the cream until all combined and well mixed in.
Spread the veg mix in a tart/quiche dish (we lined ours with baking paper to stop the egg leaking out the loose bottom).
Pour in the egg mix and gently stir to make sure that the veg and egg are evenly spread.
Crumble the Dorset Blue Vinny cheese and sprinkle it over the tart- the more you add the cheesier it will be!
Bake in the oven for 15 minutes or until the egg has set and enjoy warm or cold!
This recipe was created by the lovely Yana @realitycanvas
Don't forget to take a photo if you try this recipe and send it to us for a chance to win free cheese!!