A delightful dish with an explosion of flavours in every bite.
Put flour, pinch of sugar and cubed butter into a food processor and process until the mixture resembles breadcrumbs.
Gradually add the cold water until the dough just about comes together.
Remove from food processor, wrap dough in cling film and chill in fridge for 15 mins.
Make a cartouche of greaseproof paper, roughly 8-10 cm bigger than your tart.
Remove pastry from fridge and roll out to a thickness of 3mm (seal any cracks in the pastry with your fingertips and continue rolling). Don’t overwork the pastry.
Carefully wrap the pastry once or twice around the rolling pin and place it over the tart tin. Using a piece of overhanging pastry, push the pastry in the tin well into the corners. Using a rolling pin, cut through the pastry and remove overhanging bits from the tin.
Insert cartouche and baking beans. Chill the pastry for at least 20 mins in the refrigerator and blind bake pastry for approx. 15 mins at 200°C / gas mark 6.
Reduce oven temperature to 180°C / gas mark 4, remove baking beans from pastry and bake for a further 10-15 mins. Remove from the oven and cool.
Make custard by whisking the egg, the yolk and 1 tbsp sugar together. Heat the cream by bringing to a simmer, remove from heat and, using an electric mixer, add to the egg mixture.
Return custard to the stove and on low heat (between 75-85°C). Using a wooden spoon stir continuously until it coats the back of the spoon and dragging your finger along the spoon the trail remains visible. Ensure low heat so custard doesn’t curdle.
Sauté the kale in the teaspoon of butter and coconut oil and set aside.
When all your ingredients have cooled, begin filling the tart case by starting with a layer of blue cheese on the bottom, followed by kale, pear and pecans and more cheese. Repeat process until all fillings are used up.
Pour custard over the tart evenly and drizzle with maple syrup to taste.
Bake for 45-60 mins at 180°C / gas mark 4, or until the custard has set and the pecans have toasted (cover tart with tinfoil 20-25 mins into baking and return to oven).
Remove from oven and cool before slicing.