Ham and Kale Onion Tart

Preparation

• Crust

  • In a food processor, combine the flour, baking powder and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add the water and pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the processor and shape into a disc.
  • On a lightly floured surface, roll the dough out into a 1/8-inch (3 mm) thick rectangle. Line a 13 x 4-inch (33 x 10 cm) tart pan with a removable bottom. Remove any excess dough. Refrigerate for 30 minutes.

• Filling

  • With the rack in the middle position, preheat the oven to 400°F (200°C).
  • In a non-stick skillet over medium heat, soften 2 of the onions in 2 tbsp of the butter. Let cool. In a bowl, beat the eggs with the cream. Add the cheese. Season with salt and pepper. Layer the onions on the crust. Pour the egg mixture over the onions.
  • Bake for about 30 minutes or until the crust is golden brown.
  • In the same skillet over high heat, brown the remaining onion, the ham and kale in the remaining butter for 3 minutes or until the kale has wilted and the ham is heated through.
  • Unmould the tart and slide onto a cutting board or serving plate. Top with the ham and kale mixture. Serve hot or cooled.