Summary

Ingredients

• 1 packet puff pastry, (roll) from the refrigerated shelf (approx. 275 g)
• 75 g ham, diced
• 2 egg (s)
• 200 g sour cream
• 150 g oat cream cheese
• 1 clove garlic
• 1 can kale, with approx. 480 ml drained weight or fresh as appropriate
• salt and pepper
• Fat, for the tart pan

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Instructions

1. Rub a 26-28 cm tart form with a little fat and line with the finished puff pastry, pull up a little at the edge. In a large bowl, mix the sour cream with the goat cream cheese and eggs. Peel off the garlic clove, chop it into small pieces and stir in.
2. Now drain the kale very well and maybe squeeze it out a little so that it feels almost dry. (If you have fresh kale, clean it, briefly blanch it in salted water and also squeeze it out very well and then chop it up.)
3. Now add the kale to the egg, cheese and cream mixture, stir in the ham and season with salt and pepper if necessary.
4. Now put the mixture on the puff pastry and bake in the preheated oven for about 30-40 minutes at 180 degrees fan-assisted or 200 degrees with top / bottom heat.
5. I like to serve with carrot salad and a bitter white wine or a bitter beer.
6. Tip 1: Vegetarians simply leave out the ham.
7. Tip 2: The tart is also suitable as a small warm starter, then simply cut smaller pieces.