Ready in 90mins
150-200g sheet savoury shortcrust pastry
1 brown onion
300g baby kale
1 clove minced garlic
250g ricotta cheese
1 cup finely grated Parmesan cheese
⅛-¼ tsp grated nutmeg
Zest of ¼-½ lemon
¼ tsp salt
Preheat oven to 180°C. Grease a 20cm round cake tin (measuring about 4cm deep). Lay pastry in tin and trim any overhanging. Top the pastry with a piece of baking paper that extends past the edge of the tin. Fill with pie weights (or uncooked rice).
Bake in oven for 15 minutes. Remove the weights and paper and bake a further 10 minutes or until the pastry is golden and almost cooked through. Remove from oven and increase temperature to 200°C.
Heat a drizzle of olive oil in a large fry-pan on medium-high heat. Finely dice onion and cook for 3-4 minutes, until softened. Remove from pan and set aside in a large bowl. Return pan to medium heat, add a drizzle of oil (if needed) and cook kale with a pinch of salt, in batches. Cook for 2-3 minutes, until wilted and any liquid has evaporated. Roughly chop and add to bowl with onions and set aside.
In a medium bowl, mix garlic, egg, ricotta, Parmesan, nutmeg, lemon zest and salt until combined. Season with pepper. Add ricotta mixture to bowl with kale and onions and mix well to combine.
Once pastry has baked, fill with ricotta and kale mixture. Bake tart in oven for 30-35 minutes, until filling is firm and pastry in golden and cooked through. Allow to cool for at least 30 minutes before slicing.
To serve, slice warm tart and top with a dollop of your favourite relish or chutney.
Brush the exposed pastry with a little whisked egg after filling to make it shiny and golden.
You can blind bake the pastry and prepare the filling in advance. Just store, covered, in the fridge and complete steps 5 and 6 an hour before serving.