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Ingredients
Hearty Kale Pie
- 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
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.
Preheat the oven to 200°C (approximately 375°F) top and bottom heat. Butter a tart pan.
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.
Roll out the dough on a floured surface and line the tart pan with it. Spread the kale mixture on top.
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.
(Percentage of daily recommendation)
| Calorie | 3,787 cal. | (180 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 299 g | (258 %) | ||
| Carbohydrates | 149 g | (99 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.5 g | (62 %) |