Kale Asparagus Tart with Herb Crust

Kale Asparagus Tart with Herb Crust

I know for some people it can be intimidating to make their own crust, but tart crust is really the easiest thing to make once you get it down.  I hope my instructions are easy to follow!  Now for the next few days ill be posting a lot of egg recipes because there was a little mix up with the grocery list and my boyfriend and i both went shopping and we ended up with about 30 eggs in our fridge.  So i hope you all like eggs!!  This is a very tasty dish, i love Quiche and think it is even better with the tart crust!  i have a few pic, i know im getting better at the picture thing!  

For the Crust:

1 Bunch Basil

1 Stock Rosemary

3-6 leaves Sage

1 Clove Garlic

2 Cups Flour

¼ stick cold butter cut into cubes

1/8 – ¼ Cup Cold Water

For the Filling:

1 Cup Greek Yogurt

3 Eggs

1 Cup Shredded Swiss cheese

1 Yellow Onion

1 Stock Green Onion Chopped

1-2 leaves Kale, chopped

Salt & Pepper to taste

Preheat oven to 350 F.  In a food processor add in the herbs and Garlic pulse a few times.  Add in flour and pulse more to combine.  Turn processor on and slowly add in butter one cube at a time, stop and feel to see if it holds together when pinched.  If not add a little more butter, if it does, while running, add slowly in the water.  Press into the bottom and up the sides of a nonstick tart pan with a removable bottom.  Poke holes in the bottom of the crust to create vent holes and bake for about 10-15 mins.  Remove and cool on wire rack until ready to fill. 

Cut the Asparagus into about 1 inch strips and place in a bowl with a chopped yellow onion.  Heat a table spoon of olive oil in a pan and cook vegetables until soft.  Remove from pan and place kale in pan and cook until it wilts.  Place wilted kale on bottom of tart crust. Meanwhile chop up the green onion and place it in a medium bowl. 
Add three eggs and whisk them with the onion.  Add in the asparagus and onion and add Greek yogurt.  Add salt and pepper to taste and add in ½ cup Swiss cheese.  Mix to combine.  Pour into tart crust and spread around evenly.

  (I added some cherry tomatoes on the top of mine here) and top with remaining Swiss cheese.  Bake covered for about 20 mins.  Remove cover and bake another 20 mins.  Enjoy!