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Kale pissaladière tart
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2 tbsp olive oil
3 large essential Waitrose onions, very finely sliced
1 garlic clove, finely chopped
1 tsp thyme leaves
125g essential Waitrose kale, thick stems removed
215g sheet puff pastry, defrosted
1 tbsp whole milk
10 anchovy fillets
8 pitted kalamata olives, roughly chopped
1. Preheat the oven to 200˚C, gas mark 6. Heat the oil in a large frying pan over a medium heat. Add the onion, garlic, thyme and a pinch of salt and fry gently for 15-20 minutes, stirring occasionally and adding a splash of water if the onion starts to catch. Add the kale to the pan and continue to fry for 5 minutes, until the kale has wilted and the onions are meltingly soft. Remove from the heat and set aside.
2. Line a flat baking sheet with baking parchment and unroll the puff pastry sheet onto it. Using a sharp knife, score a rectangle about 2cm from the edge. Prick all over the inside of the rectangle with a fork and brush the border with the milk.
3. Spread the onion and kale mixture over the pastry, leaving the border clear. Arrange the anchovies in a lattice pattern on top and scatter over the olives. Bake for 15 minutes, until the pastry is golden and crisp. Serve immediately, or at room temperature, with a green salad, if liked.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.