Friday, 5 August 2011

Kale and Cheese Flan

The soft cheese in this flan sets nicely when it's baked in the oven


  • 1 quantity of shortcrust pastry (about 225g if using pre-made pastry)
  • 1 onion, finely chopped
  • 1 tsp sunflower oil
  • 150g kale, washed, stalks removed and shredded
  • 200g cream cheese
  • 1 tsp garlic puree
  • 50g parmesan (or vegetarian hard Italian cheese), finely grated


  1. Preheat the oven to 190 degrees.
  2. Roll the pastry out and line a flan dish with it. You'll want the sides to be about 2 cm deep.
  3. Fry the onion in the sunflower oil until soft.
  4. Add the kale and turn the heat down low. Put a lid on the saucepan and leave for 5 to 10 minutes, until the kale has reduced down.
  5. After the kale has cooked to a dark green mixture at the bottom of the pan, remove it from the heat.
  6. Add the cream cheese and puree to the kale and mix well.
  7. Pour cheese and kale mixture into the flan dish and top with the grated cheese.
  8. Bake in the oven for 40 minutes, or until nicely browned.
Serves 2, more if served with new potatoes.

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