Even if you're not a vegetarian, you will love this vegetarian kale and cherry tomato pie. Serve as a main dish or as a starter. Ready in 40 minutes.
The main thing:
Made by Véronique
Published at 2016-03-05, this recipe is for 4 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 08-03-2021
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Pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit. Rinse the kale with cold water, remove the hard stems and chop the kale in small pieces. Peel the shallot and garlic cloves and chop them as fine as you can.
Heat olive oil in a medium-sized skillet and saute chopped kale, shallot and garlic for about 5 minutes on medium heat. If the kale is a bit tender, turn down the heat, add the thyme leaves and season with pepper and salt.
Let it cool off a bit. Coat the springform with butter. Now for the batter. Mix yoghurt and eggs until smooth. Sift the self-raising flour, mix together with the yoghurt mixture.
Pour half of the smooth batter into the springform. Add the kale mixture, slice the cherry tomatoes in half and divide them over the kale. Pour the other half of the batter over it and top it off with grated parmesan cheese.
Place the pie into the preheated oven and bake for 25 minutes, or until the cheese is beautifully golden brown. Serve with a green salad as a main dish or even as a starter. Enjoy!