Zucchini, Kale & Parmesan Tart

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Main dishes

This recipe was prepared using Braun's Multiquick 7 Hand Blender and its food processor, 2-cup chopper and whisk attachments.


  • 1 ½ cups flour
  • 9 tbsp cold butter
  • ¼ tsp salt
  • 4-6 tbsp ice-cold water
  •  1 large zucchini, about 5 ounces
  • 1 small red onion
  • 3 ounces kale stalks, hard stem removed
  • 3 tbsp butter
  • 8 ounces Parmesan cheese
  • 6 egg yolks
  • 1 ¾ cup heavy cream
  • ¾ cup milk
  • 2 pinches of grated nutmeg
  • Salt and pepper, to taste 

  1. Place the flour, butter and salt in the Braun MultiQuick food processor attachment. Slowly pulse until the mixture resembles breadcrumbs. With the motor running, gradually add the water through the funnel until the dough comes together when squeezed with fingers. Only add enough cold water to be able to form dough. Wrap in parchment or plastic wrap and let rest in the fridge for 30 to 45 minutes.
  2. When dough is chilled, roll the pastry on a floured work surface or on parchment to about 1/8-inch. Place dough into pan and press firmly into pan, making sure the dough comes all the way up the edges. Press any excess dough into the edges to reinforce. Prick the pastry with a fork, then put in the freezer for 20 minutes to chill.
  3. Preheat the oven to 425 ºF.
  4. Line the tart shell with a large circle of parchment paper, fill with ceramic baking beans or dry beans, to prevent the tart from rising. Blind-bake for 12-14 minutes, remove the paper and beans, then continue to cook for 5 minutes until tart shell is lightly browned.
  5. Slice the zucchini using the Braun MultiQuick food processor attachment with the slicing attachment. Remove to a bowl. Repeat the step for the onions.
  6. Melt the butter in a large saucepan. Add the onions and cook over a medium low heat until just soft. Replace the slicing attachment with the large shredding attachment and, shred the kale. Add the kale to the onions. Cook over a medium low heat for 2-3 minutes or until softened.
  7. Using the Braun MultiQuick 2-cup chopper attachment, add the parmesan cheese, cut into small pieces, to the bowl, and finely chop the cheese.
  8. Whisk the egg yolks, cream, milk and nutmeg in a bowl with half of the grated Parmesan by using the Braun MultiQuick whisk attachment. Mix well. Add the kale and onion mixture and season with a little salt and pepper.
  9. Pour most of the liquid into the prepared pastry shell and top with sliced zucchini. Add more liquid if there is room and the rest of the grated Parmesan cheese. (Note: if there is too much liquid, hold back.)  Bake in the oven for 50 minutes or until brown on top and puffy and knife comes out clean when inserted in the centre. Enjoy with a nice salad. It’s also delicious the next day warmed up.

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