Rustic Tomato Pie with Kale Pesto
A savory summer pie that's perfect when tomatoes are in season.
Jun 19, 2007
Despite its status as a nutritional superstar, kale is not beloved by many people. Indeed, it has a somewhat earthy (if we're being generous) flavor that many find tough, especially when compared to baby spinach. Perhaps that's why so few kale recipes exist outside of the occasional kale and sausage soup.
This tomato pie takes kale to a new level by turning it into a pesto sauce. After you try this recipe, you'll be happy to give kale a place at your summer supper table.
If you enjoy shopping at farmer's markets, try garlic scapes in place of garlic cloves in this recipe. They have a tender flavor that's really nice. And be sure to use the freshest tomatoes you can find. If you don't grow your own or have a neighbor who enjoys giving away his harvest, shop at local produce stands or farmer's markets for the best-quality tomatoes.
Rustic Tomato Pie with Kale Pesto Sauce
- 2 cups (packed) of fresh kale
- 3 cloves garlic or 3 garlic scapes
- 1/3 cup walnuts, toasted
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup extra virgin olive oil
- 2/3 cup part-skim ricotta cheese
- 1 9-inch store-bought refrigerated pie crust, such as Pillsbury
- 2 cups sliced Roma tomatoes (seeded, if you like)
- 2 oz. fresh mozzarella cheese
Preheat oven to 375 degrees F.
Place kale, garlic and walnuts in a food processor fitted with the metal blade and pulse several times until kale is broken up to a manageable size. Add Pecorino cheese and puree until blended, but still chunky. Drizzle in the olive oil, while the food processor is still on, until the mixture becomes the consistency of a thick pesto sauce. Transfer to a medium bowl and mix with the ricotta cheese.
Unfold the refrigerated pie crust onto a sheet pan or cookie sheet. Spread kale pesto on the pie crust, leaving a two-inch border all the way around. Top with sliced tomatoes, then fresh mozzarella. Gently fold the sides of the pie crust in, crimping slightly, to form a rustic pie. Bake 15 to 20 minutes until cheese is melted and crust is golden brown. Allow the tomato pie to rest at least 5 minutes before serving.
Makes 6 slices.
Per slice: 304 calories, 24 g fat (5 g saturated fat), 14 mg cholesterol, 16 g carbohydrate, 1 g fiber, 8 g protein, 72% vitamin A, 46% vitamin C, 19% calcium, 7% iron
For more delicious vegetarian recipes, see also:
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