Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Kale
Pie
How it's done
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Kale
Heat 1 tbsp of oil from the preserved tomatoes in a wide pan. Add the kale and tomatoes, cook for approx. 8 mins., season.
Pie
Roll out one piece of dough, place in the baking tray along with the baking paper. Prick the dough firmly with a fork, cover with the cream cheese, leaving a border of approx. 1 cm all the way around. Spread the kale on top. Brush the edges of the dough with a little egg. Roll out the second piece of dough, place on top, remove the baking paper. Press the edges of the dough down firmly. Score a diamond shape into the dough with the back of a knife – do not cut all the way through. Glaze with the remainder of the egg, sprinkle with the hemp seeds.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 220 °C. Remove, allow to cool slightly on a rack, serve just warm.
| Serve with: | Leaf salad |
|---|
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