Tart Tangle Of Greens Recipes

Steps:

• In a skillet, heat the oil over medium-high heat. Add the garlic and slightly damp ribbons of greens; season with salt and pepper. Cook until the greens are bright green and slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
• garlic paste
• To prepare garlic paste, place the broad side of an unpeeled clove of garlic on a clean work surface and give it a whack with the flat side of a chef's knife. Remove the papery skin and trim away the tough basal plane at the top of the clove. Halve the garlic lengthwise and remove any of the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with coarse salt. (The salt acts as an abrasive and helps chop the garlic.) Then, using the flat side of a chef's knife like an artist's palette knife, press firmly on the garlic, crushing a little at a time. Repeat until the garlic is a fine paste.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and use to line a shallow, loose-bottomed flan tin, about 24cm across. Trim the edges of the pastry and line with baking paper and baking beans. Sit it on a baking sheet, bake for 15 mins, remove the paper and beans, then cook for 5 mins more until pale golden and biscuity. While the pastry cooks, put the greengages into a roasting tin, sprinkle with 1 tbsp sugar, then roast until just softened. Drain off any juices, then cool.
• Arrange the greengages in the pastry case, cut-sides up. Now reduce the oven to 160C/ fan 140C/gas 3. Lightly whisk the eggs, then whisk in the vanilla, remaining sugar and cream. Carefully pour the egg mix around the greengages, then bake for 30 mins until the custard is set.
• Cool the tart in the tin for 10 mins, then remove onto a plate and dust with icing sugar.