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    Kale pissaladière tart

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    Kale pissaladière tart

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 4


    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. 

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    This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue


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