Great way to get your greens! Kalamata olives add a nice salty taste, vary according to your taste. Same with the nutmeg and herbs, basil is also delicious in this dish, but none are absolutely necessary.
You need to prepare a Yeasted Tart Dough http://www.upyourflavor.com/recipe/yeasted-tart-dough/
About 10 cups of chopped up kale leaves
1 to 1.5 cups of quality feta cheese, crumbled
8-10 pitted kalamata olives (optional)
One tablespoon olive oil
1/4 cup water
Three large eggs
1 cup of half and half
fresh tarragon and Italian parsley (optional)
kosher salt and freshly ground pepper
Prepare a Yeasted Tart Dough and set aside to rise
Heat up oil in a large pot, add chopped up kale and stir to wilt, about 3 minutes.
Add water and stir, cover pot with lid and steam kale for about 6 minutes, stirring once.
If water has not evaporated, stir kale uncovered until there is no standing water.
Take kale off heat and let cool.
Whisk eggs in a bowl with the half and half, add some salt and any herbs and some nutmeg.
Spread tart dough in pan and fill bottom with 1/3 of the feta cheese crumbles.
Squeeze any excess moisture out of the kale.
Then add kale spreading in an even layer, mix in the kalamata olives into this layer if using.
Sprinkle rest 2/3 of feta on top of the kale layer.
Carefully pour the egg/cream mixture over the kale, make sure not to let overflow or it will drip in the oven.
Place tart in preheated 375 oven in the middle of the rack. Bake for at least 45 minutes, the top should be starting to brown and the custard should be set.
Let tart cool for 10 minutes before serving.