Caramelised onion, speck and cavolo nero tart - Matt Moran

Recipe's preparation

Short crust pastry

Place pastry ingredients into mixing bowl and mix 20 sec/speed 4.

Transfer pastry onto a silcion bread mat (Thermomat) or lightly floured work surface and shape into a ball. Wrap dough in bread mat or plastic wrap and place into refrigerator for 30 minutes. Clean and dry mixing bowl.

Preheat oven to 170°C.

Transfer pastry onto a silicone bread mat (Thermomat) or lightly floured work surface and roll out into a thin circle (3 mm thickness). Line a tart tin (22 cm) with pastry and prick with fork. Line pastry with baking paper and fill with pie weights, rice or dried beans. Bake for 15-20 minutes (170°C) or until lightly golden. Remove baking paper and weights and bake for a further 5 minutes. Set pastry case aside and allow to cool (approx. 15 minutes). Keep oven at 170°C.

Filling

Place speck and oil into mixing bowl and sauté 4-6 min/Varoma/"Counter-clockwise operation" /speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid. Transfer speck onto paper towel to drain and set aside. Clean and dry mixing bowl.

Place pickling onions into simmering basket and set aside.

Place a large bowl onto mixing bowl lid and weigh 500 g of the water into it, add ice cubes and set aside.

Place remaining 1500 g of water and 1 teaspoon of the salt into mixing bowl and bring to the boil 8 min/100°C/speed 1. Insert simmering basket with pickling onions and cook 6-8 min/100°C/speed 1 or until tender. Remove simmering basket with aid of spatula and place into bowl of iced water (approx. 2 minutes). Remove onions from water, carefully peel off skins and cut in half lengthways. Retain cooking liquid in mixing bowl.

Place a large frying pan over low to medium heat and add oil. Add onions, cut side down and cook for 3-4 minutes or until caramelised. Carefully add butter and vinegar to pan and stir to deglaze pan. Transfer caramelised onions to a bowl and set aside.

Re-boil water in mixing bowl 4 min/100°C/speed 1. Place kale into simmering basket. Insert simmering basket into mixing bowl and cook 1 min/100°C/speed 1. Remove simmering baskert with aid of spatula and refresh kale under cold running water. Discard water in mixing bowl. Squeeze kale to remove excess water. Set aside simmering basket to drain. Rinse and dry mixing bowl.

Place milk into mixing bowl and simmer 2 min/90°C/speed 1.

Add sour cream, eggs, cayeene pepper and remaining 1/2 teaspoon salt and mix 5 sec/speed 4.

To assemble distribute reserved kale evenly over base of pastry shell. Pour egg mixture over kale. Arrange onions, caramelised side up, in egg mixture. Top with drained speck and bake for 35-40 minutes (170°C) until golden brown and cooked through. Serve warm or at room temperature.