A simple kale twist on a classic spinach and ricotta pie. Quick to make and great for those who are gluten sensitive.
BASE:
Mix the flour and salt together then place into a food processor.
With the motor running, add the olive oil and slowly pour enough water to bring it together into a ball.
Between two sheets of baking paper, roll out the pastry a few centimetres wider than the base of your tart/pie tin (to cover the sides as well). It should be only 2-3mm thick.
Carefully press and mould the base into the bottom of the tin. Fill with rice, dried beans or metal/ceramic baking weights and blind bake at 200ºC for 15 minutes.
Remove the base from the oven and turn down the oven heat to 180ºC.
FILLING:
Toast the pine nuts in a dry saucepan and set aside.
Sauté the onion in olive oil until soft. Add the garlic and kale and cook for a couple of minutes over low heat. Put on the lid to help it steam and wilt. Set aside once done.
In a bowl, mix together the ricotta, feta, egg, parsley, lemon zest, nutmeg, toasted pine nuts and pepper. Add the wilted kale mix and combine.
Remove the weights and baking paper from the baked crust and pour in the filling.
Bake for 30 minutes until cooked and golden.
SHORT DESCRIPTION
A simple kale twist on a classic spinach and ricotta pie. Quick to make and great for those who are gluten sensitive.
DESCRIPTION
BASE:
Mix the flour and salt together then place into a food processor.
With the motor running, add the olive oil and slowly pour enough water to bring it together into a ball.
Between two sheets of baking paper, roll out the pastry a few centimetres wider than the base of your tart/pie tin (to cover the sides as well). It should be only 2-3mm thick.
Carefully press and mould the base into the bottom of the tin. Fill with rice, dried beans or metal/ceramic baking weights and blind bake at 200ºC for 15 minutes.
Remove the base from the oven and turn down the oven heat to 180ºC.
FILLING:
Toast the pine nuts in a dry saucepan and set aside.
Sauté the onion in olive oil until soft. Add the garlic and kale and cook for a couple of minutes over low heat. Put on the lid to help it steam and wilt. Set aside once done.
In a bowl, mix together the ricotta, feta, egg, parsley, lemon zest, nutmeg, toasted pine nuts and pepper. Add the wilted kale mix and combine.
Remove the weights and baking paper from the baked crust and pour in the filling.
Bake for 30 minutes until cooked and golden.
INGREDIENTS
BASE
1.5 cups organic besan (chickpea) flour 1/2 tsp salt 1/4 cup organic extra virgin olive oil Up to 1/2 cup water
FILLING
2 Tbsp organic pine nuts 3 tsp organic extra virgin olive oil 1 red onion, finely diced 3 cloves garlic, crushed 4 cups of kale, chopped 500g ricotta 30g feta, crumbled 1 cup parsley, finely chopped 1/2 whole nutmeg, grated 1 lemon's zest 1 tsp organic black pepper 1 free range egg
Method
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