LEFTOVER GREENS TART WITH CRISPY SALAMI TOPPER

Step 1

Preheat oven to 180°C. Roll out the pastry to ½ cm thick and line it into a 22cm quiche tin. Line with foil and fill with baking weights, then bake for 25 minutes.

Step 2

Meanwhile, blanch the greens in rapidly boiling water until wilted, then drain and refresh under cold running water. Squeeze well, then chop finely and mix with cheese.

Step 3

Whisk the eggs, yolks, cream, dried herbs, garlic and zest, then season generously with salt and pepper. Mix with the greens, spoon into the tart shell and bake for 20 minutes until just set.

Step 4

Meanwhile, fry the salami until crisp, then drain on kitchen paper. Scatter onto the tart with the sprouts.