• A 23cm shortcut pastry tart (I just used Jus-Rol) pressed into tart pan and blind baked for 10 minutes at 190
  • 4 large eggs
  • 90ml full fat milk
  • 1 large red onion thinly sliced
  • 1 small bunch kale (I used Cavolo Nero or Italian Kale) thick stems removed and leaves washed and roughly chopped
  • 250g sliced mushrooms (I used British chestnut mushrooms)
  • 2 large cloves of garlic
  • Olive oil, black pepper & sea salt


1 Preheat the oven to 190 and first, blind-bake your shortcrust pastry tart for 10 minutes and set aside to cool.

2 Next, caramelise the onions. Heat a large skillet pan over a med-low heat, and add 3 tbsp of oil. Add the sliced onions and stir to coat, season with pinch of sea salt. Cook and periodically stir, for 20-30 minutes, lowering heat or adding a bit more oil as needed to avoid burning. The onions are done when they are fragrant and a deep golden brown colour.

3 While the onions cooks, whisk together the eggs and milk with, a pinch of salt and black pepper in a mixing bowl and set aside.

4 Once the onions are caramelised, remove them with slotted spoon and set aside on a plate. Leave any remaining oil in the pan, add a drizzle more, and raise the heat to medium.

5 Add the mushrooms, cook and stir for a minute or two and then add the kale and crushed garlic and cook until wilted and some water has released

6 Using the slotted spoon, place the mushroom mixture into your blind-baked tart crust, leaving any excess water in the pan, then add the caramelised onions and gently mix to incorporate. Whisk the egg mixture again, then carefully pour over the veggies without going over the sides of the crust. Bake in the preheated oven for 20 minutes or until set. Allow to cool partially, then remove the tart from the pan, slice and serve. Enjoy

You can store leftovers tightly covered in the refrigerator for up to 4 days