Dorset Blue Vinny & Cavolo Nero (kale) Tart

Serves 4

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Ingredients:

Packet of cavolo nero (kale)- very finely chopped 

Leek- sliced

Red chilli- chopped

Rock salt

Black pepper 

70ml double cream

4 eggs

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!

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