Christmas Tree Tart
- 10-30 minutes to prepare
- 10-30 minutes to cook
- 8-10 trees, serving approx. 2 adults and 2 children
- Can be frozen
- How to make
Christmas tree tart:
7 sage leaves
Knob of butter
Splash olive oil
2 cloves of garlic
500g sweet potato or sweet winter squash
Kale - 150g stems removed or about 5-6 large stems
6 large eggs
250ml milk (goats' milk is a great option for this, but any milk will do)
¼ tsp grated nutmeg
Feta cheese 200g
Carrot - raw and grated (tinsel) or cooked and diced (baubles)
Red cabbage - raw and finely shredded (ribbons, like tinsel)
Sweet potato - cooked and diced (baubles)
Sweetcorn - cooked (baubles)
Beetroot - grated (tinsel) or cooked and diced (baubles)
Parsnip - raw and grated (tinsel) or cooked diced (baubles)
Cheese – grated (tinsel) or diced (baubles)
Whatever else you fancy!
How to make
Preheat your oven to 180°C / 160°C fan / gas mark 4
Finely chop the onions and shred the fresh sage leaves. Sauté in a knob of butter and a splash of oil for about 5 minutes over a low heat until soft. Add the crushed garlic cloves for another couple of minutes
Meanwhile, peel the sweet potato and chop into small chunks. Steam for about 10-15 minutes or until soft (or boil if you don’t have a steamer). Finely chop the kale, removing the tough stems, then finely shred. Add the kale to the steamer for the last 3-5 minutes of cooking – so it just starts to wilt, but stays bright green
Blend the eggs, milk and nutmeg together in a blender. Grate in the parmesan and crumble in the feta cheese and blend again
Gradually add the sautéed onion mixture, blending again. Then bit by bit add the cooked kale and sweet potato. Blend together in a high speed blender until completely combined and smooth. The mixture should turn a beautiful bright green as the kale is mixed in
Grease a non-stick rectangular baking tin with olive oil (approx. 30cm x 25cm by 3-5cm deep). Pour in the bright green mixture, it should be about 2 cm deep in the tin
Bake for about 20-25 minutes until set, but before it starts to brown – you want it to stay nice and bright green, but be cooked in the middle!
Allow to cool slightly then cut into triangles, using a criss-cross pattern - cut the tart in half down the longest length, then cut diagonally from the centre of the longest edge to the opposite corner, to create 6 evenly sized triangles and 4 half triangles (see image). You can pair up the spare edge triangles together to make another complete tree shape. Carefully lift each tree out using a spatula and put in the centre of a plate ready to be decorated
Whilst the tart is baking you can prepare your decorations by grating or shredding raw vegetables into ‘tinsel’, or dicing and lightly steaming vegetables to create little coloured baubles. Display all the decorations in separate pots on the dining table, then allow your children to have fun decorating their own Christmas tree, before devouring with their fingers!
- Dairy ingredients
Serve the bright green Christmas trees on a plate with a bit of steamed or raw carrot as a tree trunk. Then place all the vegetable decorations in separate little bowls on the table for them to pick and decorate their own Christmas trees. These can be eaten with fingers, a spoon or a fork, whichever they prefer. You could make this tart any shape you like at any time of year, or make individual quiches.
If freezing, then freeze without the decorations.