Ingredients
Pastry
Method
1.Preheat oven to 190°C. Butter a 22cm tart tin with a removable base.
2.Place the flour, cornmeal and salt in a food processor and pulse to combine.
3.Add chilled butter and pulse for 20 seconds. Add chilled water and pulse until dough starts to come together (if it seems too dry, add a little more water and pulse again).
4.Transfer dough to a lightly floured work bench and roll out to a thin disc about 25cm in diameter then gently place on top of the buttered tart tin. Press the dough evenly into the tin and up the sides. Rest in fridge for at least 30 minutes.
5.Place rested tart tin on an oven tray lined with baking paper (to make moving it easier), place on centre rack of oven and bake for 17 minutes.
6.For the filling, first prepare a bowl of iced water. Bring a large pot of salted water to the boil. Add spinach and kale and cook for 1 minute. Using a slotted spoon, transfer greens to bowl of iced water and leave for 10 minutes. Drain, squeeze out excess water with your hands and set aside.
7.Place a large frying pan over medium heat and add oil. Sauté onion for 2 minutes, add garlic and cook for 1 minute then toss in greens and mix. Remove from heat and set aside.
8.In a large bowl, whisk together milk, mascarpone, gruyère, gorgonzola and eggs. Add a few pinches of salt and pepper and the nutmeg then gently scoop the mixture into the baked tart shell. Scatter on the onion and spinach mixture then the pine nuts. Return to the oven and bake for around 40 minutes or until the top is golden and the filling is set.
9.Leave to cool for 15 minutes then remove from tin. Using a sharp knife, cut into wedges and serve with a good-quality tomato or capsicum relish.
