Kale and blue cheese pie with walnuts and green salad
A crisp pastry case filled with kale fried with onion, crumbled blue cheese and a creamy egg custard, topped with walnuts. As good for dinner with a green salad as on the Christmas table. Swap the blue cheese for feta or grated cheddar, and the walnuts for flaked almonds, if you like.
- 1 h 30Time
- 40 minHands-on
- 4Portions
- ≈ 27 krper portion
- 780kcal per portion
Ingredients for 4 portions
- 3 dlPlain flour
- 130 gButter, cold, diced, for the pastry
- ≈ 2 tbspWater, cold
- 1Yellow onion
- 200 gKale
- 1 tbspButter, for frying
- to tasteSalt
- 150 gBlue cheese
- 3Eggs
- 2 dlMilk
- 1 dlDouble cream
- to tasteBlack pepper
- 3 ½ tbspWalnuts, roughly chopped
On the side
- ½Lettuce
Method
- Rub the flour and butter together by hand or in a food processor until crumbly. Add the cold water and quickly bring it together into a dough. Press it into a tart tin, about 24 cm across, and prick the base with a fork.
- Chill the pastry case in the fridge for 30 minutes.
- Heat the oven to 200 °C. Peel and slice the onion. Strip the kale leaves from the tough stalks, rinse them and shred them.
- Soften the onion in the butter in a frying pan. Add the kale and fry for 4–5 minutes, until wilted and tender. Season lightly with salt.
- Blind-bake the pastry case in the middle of the oven for 10 minutes.
- Crumble the blue cheese. Whisk together the eggs, milk and cream and season with pepper.
- Spread the kale and cheese over the pastry case, pour over the egg custard and scatter the walnuts on top.
- Bake the pie in the middle of the oven for 25–30 minutes, until the filling has set and is golden.
- Rinse and cut the lettuce while the pie bakes.
- Let the pie stand for 5 minutes before cutting, and serve with the green salad.
The cost is estimated from Swedish grocery prices.
