Here's something you don't hear people say everyday:
"I really wanted to make a tart with kale and white beans."
So I did, by golly. It was acceptable, and the boys were both relieved that it didn't really taste like kale, but the crust was less than perfect, and I should have added much more salt. I'll note the salt in the recipe, and encourage you to find a pastry recipe you prefer. Otherwise, it is a nice tart to serve hot or cold. And it doesn't even taste like kale.
You Will Need:
1 partially baked tart crust
1 bunch kale, stripped from stems, chopped, boiled and squeezed dry of all liquid
1 heaping cup of cooked white beans
1 cup bechamel sauce
Salt (use more or less depending on whether you used tinned beans) You should taste it before baking.
Pepper
Nutmeg
1 egg
1 cup finely shredded Swiss cheese (I used the imported stuff for this as it is drier, and has a more assertive flavour)
Make a cup of bechamel sauce. Stir in the cooked kale and beans. Mix in the egg, and half the cheese. Pour into partially baked tart shell and top with remaining cheese, Bake in a preheated 375 degree F. oven until puffed and browned on top-about 40 minutes. Serve warm or cold.
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