350g shortcrust pastry
100g black olives
25-50g semi sun dried tomatoes
1 tbsp finely chopped thyme
150g kale (weight once trimmed & de-stalked)
150g feta cheese
Preheat the oven to 180C. Roll the pastry out on a floured surface and line a loose bottomed tart tin. Line with greaseproof paper and baking beans. Bake for 10-15 minutes until lightly golden. Remove the baking beans and paper for the final five minutes.
Chop the kale finely and plunge into a pot of boiling water for a minute or so then drain and rinse with cold water. Remove as much water as possible.
Use a food processor or stick blender to blitz the olives and tomatoes together to form a smooth paste. Leaving some pieces chunky for texture also works well.
Whisk the eggs in a jug until just combined.
Remove the pastry shell from the oven. Spread the olive paste over the base of the pastry.
Place the finely chopped kale on top. Season generously with black pepper and a little salt. Pour over the lightly whisked egg. Sprinkle the thyme over the kale. Use a fork to push the kale down so the egg covers it as much as possible. Crumble the feta over the tart and drizzle with olive oil. Place in the oven to bake until the egg is just set. Remove from the oven after 25-30 minutes.