- Preheat oven to 210°C fan-forced (230°C conventional).
- Line a large baking tray with baking paper. Fill a medium saucepan with water and heat until boiling.
- Chop the kale leaves into ribbons, then place them into the boiling water to blanch for 2 to 3 minutes. Once cooked, drain, then spread the cooked leaves on a large tray to cool.
- In a medium saucepan, sauté the onion for 10 to 15 minutes with the lid on until soft and translucent. Add the garlic and continue to cook for 5 minutes.
- Remove the mixture from the heat and transfer to a large mixing bowl, then add the cooled kale to the onion.
- Beat the egg and sour cream together then add it to the bowl, followed by the dill, lemon zest and half the grated cheese and feta. Mix and season with salt and pepper.
- Roll out the pastry and lay it on the baking tray. Pile the cooled filling onto the pastry, leaving a 7cm border. Dot the filling with the remaining feta, then fold the border over the filling, pleating it as you go. Brush the border with egg wash, then sprinkle it with sesame seeds.
- Place the tart into the oven to bake at 210°C fan-forced (230°C conventional) for 15 minutes, then reduce oven temperature to 190°C (210°C conventional) and continue to bake for 25 to 35 minutes, or until golden brown (time is dependent on your oven). 15 minutes before the end of cooking, sprinkle the tart with the remaining grated parmesan.
The filling shouldn’t be too sloppy – the egg and sour cream mixture should ‘just coat’ the leaves.
Add the remaining parmesan cheese to the top of the tart for the last 15 minutes of cooking to ensure it doesn’t get too dark.
We recommend cooking this tart at a very high temperature to ensure the bottom crisps nicely – if you have a bottom heat with fan option, use this, or place a pizza stone into a cold oven and preheat it, then place your tart on top to cook.
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