K is for... Kale, Olive and Gruyère Tart

It's K time in my Baking the Alphabet challenge. Kale is a lovely green vegetable, if you're not a fan of spinach I would definitely recommend giving kale a go. The texture isn't as slimy as spinach and the taste isn't as strong, it makes a great addition to tarts - and works especially well here with the Gruyère cheese. Please excuse the dodgy looking photo, I couldn't find my phone.

Ingredients
500g shortcrust pastry
1 onion, thinly sliced
knob of butter
1 garlic clove, crushed
200g kale, roughly chopped
10 green olives, halved
150g Gruyère cheese, grated
1 egg, beaten


Method
(1) First make your pastry, BBC GoodFood have a standard foolproof recipe here. Roll the pastry to about ½cm thick and use to line a 23cm tart tin.
(2) Put a sheet of greaseproof paper over the pastry and fill with baking beans. Bake blind in a pre-heated 190°C oven for 15 minutes, the pastry should be golden brown.
(3) Meanwhile cook the sliced onion in a large knob of butter until softened, and then add the garlic and kale and cook for a few minutes.The kale should be softened and wilted. Leave to cool.
(4) Stir the olives, most of the cheese and the egg into the kale mixture. Tip it into the baked pastry case. Sprinkle the remaining cheese on top.
(5) Return to the oven and bake for 20-25 minutes until the pastry is crisp.

Yes, mine looked *exactly* like this.

To Serve
Serve warm with a green salad and new potatoes. It can also be refrigerated and had cold for lunch the next day.

The original recipe from BBC GoodFood is here, their picture is slightly clearer.