Caramelized Garlic, Kale, and Cheese Tart

The caramelized garlic tart in Ottolenghi’s Plenty is very good. I recently made a greener tart inspired by it that combined:

A basic butter pie crust, pre-baked until golden
Three heads of heirloom garlic cloves, caramelized with a little red wine vinegar (following the general process in the recipe above)
Gruyere and goat chevre
A whole bowlful of kale from the winter garden, chiffonaded and wilted / cooked down for a few minutes in a skillet
4 eggs and a little milk and yogurt to fill the tart

It worked well for breakfast the next morning, too…