Hearty Kale Pie

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Hearty Kale Pie
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Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
3787
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie3,787 cal.(180 %)
Protein113 g(115 %)
Fat299 g(258 %)
Carbohydrates149 g(99 %)
Sugar added0 g(0 %)
Roughage18.5 g(62 %)
Vitamin A5 mg(625 %)
Vitamin D9.1 μg(46 %)
Vitamin E20.4 mg(170 %)
Vitamin K2,480.3 μg(4,134 %)
Vitamin B₁1.7 mg(170 %)
Vitamin B₂2.5 mg(227 %)
Niacin38.9 mg(324 %)
Vitamin B₆1.8 mg(129 %)
Folate728 μg(243 %)
Pantothenic acid4.9 mg(82 %)
Biotin60.4 μg(134 %)
Vitamin B₁₂10.4 μg(347 %)
Vitamin C321 mg(338 %)
Potassium3,234 mg(81 %)
Calcium1,879 mg(188 %)
Magnesium262 mg(87 %)
Iron14.4 mg(96 %)
Iodine83 μg(42 %)
Zinc14.6 mg(183 %)
Saturated fatty acids162.4 g
Uric acid478 mg
Cholesterol1,369 mg
Complete sugar26 g

Ingredients

for
1
For the dough
150 grams Pastry flour
1 pinch salt
100 grams cold butter (cut into pieces)
1 egg
softened butter (for the baking dish)
Pastry flour (for dusting)
For covering
300 grams Kale
1 shallot
1 garlic clove
1 Tbsp vegetable oil
100 milliliters dry white wine
salt
freshly ground peppers
Nutmeg
200 milliliters Whipped cream
100 grams Crème fraiche
60 grams Jarlsberg or Emmentaler cheese
2 eggs
200 grams Chorizo
How healthy are the main ingredients?
KaleWhipped creamEmmentaler cheesesalteggshallot

Preparation steps

1.

Place the flour on a work surface, mix with salt and make a well in the center of the flour. Cut in the cold butter with a knife and mix until combine, add the egg in the center and chop all the ingredients with a knife until incorporated. Quickly knead the mixture with your hands into a dough, shape into a ball, wrap in plastic wrap and place in the refrigerator about 30 minutes until cold.

2.

Preheat the oven to 200°C (approximately 375°F) top and bottom heat. Butter a tart pan.

3.

Rinse the kale, trim, cut out the hard veinsand cut the kale into thin strips. Peel the shallot and garlic and finely dice and saute in hot oil along with the kale about 2 minutes. Deglaze with the wine and simmer gently for about 5 minutes until the liquid has evaporated. Season with salt, pepper and nutmeg and remove from heat.

4.

Roll out the dough on a floured surface and line the tart pan with it. Spread the kale mixture on top.

5.

Mix the creme fraiche with the cream, the cheese and the eggs, whisk, season with salt and pepper and pour over the kale. Cut the chorizo ​​in diagonal slices, sprinkle evenly on top and bake in preheated oven for about 40 minutes. Remove from oven and serve.