Trine Hahnemann’s Kale And Pancetta Tart


Try Trine Hahnemann’s superfood-filled dish for a trendy and tasty tart. Packed full of vitamins and minerals, kale is is not only delicious – but full of nutritional goodness too.

Serves 8

For the pastry:
100g wholegrain stoneground spelt flour, plus extra for dusting
100g plain flour
1 teaspoon sea salt
100g butter, diced, plus extra for greasing
100g skyr or fromage frais

For the filling:
150g pancetta
300g potatoes, boiled, peeled
150g kale
1 tablespoon extra virgin olive oil
1 shallot, chopped
3 garlic cloves, chopped
75g cheddar cheese, grated
100g creme fraiche or skyr
4 large eggs, beaten
freshly grated nutmeg
sea salt
freshly ground black pepper

1 Begin with the pastry. Mix both flours and the salt together in a large bowl, then rub in the butter with your fingertips. When it feels like breadcrumbs, mix in the skyr (quark) or fromage frais and knead lightly with your hands just until the ingredients come together into a dough. (Alternatively, just put everything in a food processor and pulse-blend it together.) In both cases, if the dough does not come together, sprinkle in a little water.
2 Butter a tart tin, about 28cm in diameter, then roll out the dough on a floured surface until big enough to line the tin. Line the tin and put the pastry case in the fridge to rest for 1 hour. Preheat the oven to 180°C.
3 Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake in the hot oven for 15 minutes, then remove the beans and parchment and bake for 5 minutes more.
4 While the case is baking, start to make the filling. Cut the pancetta into cubes and fry in a large, dry sauté pan until golden brown, then take off the heat and set aside. Cut the potatoes into 1-cm cubes, and rinse and roughly chop the kale.
5 Place the pancetta pan over the heat again, and add the olive oil, shallot and garlic. Let them cook for a few minutes, then add the potatoes and kale and sauté for about 5 minutes. Remove from the heat and set aside for 5 minutes.
6 Now add the grated cheese and crème fraîche, fold in the beaten eggs and season with salt, pepper and nutmeg.
7 Pour the mixture into the blind-baked pastry case, return to the oven and bake for 30–35 minutes, or until the filling has set but retains a slight wobble.

Recipe courtesy of Trine Hahnemann’s Scandinavian Comfort Food

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