Preheat the oven to 190 ºC.
Place the flour, butter and salt in the MQ 70 food processor accessory (1.5 l) of the MQ9 and slowly pulse with the kneading hook until the mixture resembles breadcrumbs. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough cold water to form a dough. Wrap in cling film and leave to rest in the fridge for 30 minutes.
Roll the pastry out thinly on a floured work surface to about 2 mm thickness. Line a round 25 cm tart ring, prick the pastry with a fork, and brush the edges with the beaten egg to glaze, then put back in the fridge for 20 minutes to chill.
Line the tart case with a large circle of greaseproof paper, then fill with ceramic baking beans, preventing the tart from rising. Blind-bake for 20 minutes, remove the paper and beans, then continue to cook for 5 minutes.
Slice the courgettes using the MQ 70 food processor accessory (1.5 l) with the slicing knife attached. Repeat the step for the onions and cook them in the butter over a gentle heat until just soft. Replace the slicing knife with the shredding knife, shred the kale and add it to the onions. Cook over a gentle flame for 2-3 minutes.
Whisk the milk, cream, egg yolks and nutmeg in a bowl with half of the grated Parmesan by using the MQ 10 whisk accessory and mix well. Thanks to the EasyClick system + all accessories can be exchanged in one simple click. Add the kale and onion mixture and season with a little salt and pepper. Pour into the prepared pastry case and top with sliced courgettes and the rest of the grated Parmesan cheese. Bake in the oven for 20 minutes.
Preheat the oven to 190 ºC.
Place the flour, butter and salt in the MQ 70 food processor accessory (1.5 l) of the MQ9 and slowly pulse with the kneading hook until the mixture resembles breadcrumbs. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough cold water to form a dough. Wrap in cling film and leave to rest in the fridge for 30 minutes.
Roll the pastry out thinly on a floured work surface to about 2 mm thickness. Line a round 25 cm tart ring, prick the pastry with a fork, and brush the edges with the beaten egg to glaze, then put back in the fridge for 20 minutes to chill.
Line the tart case with a large circle of greaseproof paper, then fill with ceramic baking beans, preventing the tart from rising. Blind-bake for 20 minutes, remove the paper and beans, then continue to cook for 5 minutes.
Slice the courgettes using the MQ 70 food processor accessory (1.5 l) with the slicing knife attached. Repeat the step for the onions and cook them in the butter over a gentle heat until just soft. Replace the slicing knife with the shredding knife, shred the kale and add it to the onions. Cook over a gentle flame for 2-3 minutes.
Whisk the milk, cream, egg yolks and nutmeg in a bowl with half of the grated Parmesan by using the MQ 10 whisk accessory and mix well. Thanks to the EasyClick system + all accessories can be exchanged in one simple click. Add the kale and onion mixture and season with a little salt and pepper. Pour into the prepared pastry case and top with sliced courgettes and the rest of the grated Parmesan cheese. Bake in the oven for 20 minutes.
