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KALE & Ricotta TART Adapted from Donna Hay


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Ingredients

6 portion(s)

Pastry

  • 40 g Whole Wheat
  • 110 g plain flour, * see GF variation below
  • Generous Pinch Salt & pepper to season
  • 40 g unsalted butter, (1 cm cubed)
  • 1 egg yolk
  • 150 g reduced-fat cream cheese, (3cm cubed)

Filling

  • 1000 g water
  • 150 g Kale, (stalks removed and broken into 3cm pieces)
  • 0.5 lemon zest, (use peeler & avoid pith)
  • 125 g Gruyere cheese, (1.5 cm cubed)
  • 1/4 cup Flat leaf Parsley leaves
  • 2 eggs
  • 450 g ricotta cheese
  • 125 g Milk
  • 6 small sprigs Oregano
  • 0.5 tsp salt

Variation : GLUTEN FREE PASTRY

  • 35 g white rice
  • 20 g Quinoa or Millet
  • 50 g Potato Starch x, Potato Starch (Note: Different to potato flour)
  • 45 g tapioca flour
  • 1 Pinch Xanthan gum
  • Generous Pinch Salt & pepper to season
  • 30 g Butter
  • 150 g Reduced-fat Cream cheese (3cm cubed)
  • 6
    45min
    Preparation 45min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Pastry
  1. Preheat oven 190C

    Line base of 24cm Springform tin with baking paper. 

    Add wheat to bowl and Mill 1 min Speed 9

    Add Flour, Salt & Pepper, Butter.  Mix 5 sec speed 10

    Add Cream Cheese and Egg yolk.  Mix 10 sec Speed 8 until soft dough forms

    Turn dough onto Thermomat, gather together into a ball.  Lightly flour thermomat and Roll dough into a round of approx. 3mm thickness.

    Line a 24cm Springform tin with pastry. Prick pastry base.

    Top with baking paper and fill base with baking weights or dried beans

    Blind Bake for 15 mins.  Remove beads/weights and bake a further 5 mins until crisp.  Set aside

  2. Filling
  3. Whilst pastry is baking, Add water to bowl

    Place Kale into Varoma Dish.  Steam for 15min at Varoma temp Speed 3

    Pat dry on absorbent paper and allow to cool.  Place Kale in base of pastry shell.

    Add 85g Gruyere Cheese to bowl. Grate 20 sec Speed 9.   Set aside for topping

    Add 40g Gruyere Cheese and lemon zest to bowl.  Grind 30 sec Speed 9.  Scrape down sides of bowl. Regrind if not fine enough.

    Add Parsley to bowl and chop 8 sec Speed 7. 

    Add eggs, ricotta, milk.  Mix 8-10 sec Speed 4

    Pour over Kale and top with remaining grated Gruyere and Oregano.

    Bake for 35 mins or until filling is set.  Serve warm with side green salad.

    Describe the preparation steps of your recipe

  4. Variation: GLUTEN FREE PASTRY
  5. Preheat oven 180C

    Add White Rice and Quinoa to bowl. Mill 1 min Speed 9

    Add Potato starch, Tapioca Flour, salt & pepper to bowl. Mix 4 sec Speed 4

    Add butter. Mix 5 Sec speed 10

    Add Cream cheese and egg yolk. Mix 10 sec Speed 8 until soft dough forms.

    Turn dough onto baking paper on Thermomat, gather together into a ball.  Place another piece of baking paper on top and Roll dough into a round of approx. 3mm thickness.

    Remove paper and Gently Line a 24cm Springform tin with pastry. Prick pastry base.

    Top with baking paper and fill base with baking weights or dried beans

    Blind Bake for 25 mins.  Remove beads/weights and bake a further 5 mins until crisp.  Set aside

    Proceed with filling steps as above

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Accessories you need

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Tip

Lunch box idea


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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