- 8 – 10 fresh kale leaves
- handful of cherry tomatoes
- a few sprigs of thyme
- 2 garlic cloves
- 1 shallot
- Olive oil
- 3 eggs
- 200 ml plain yogurt
- 160 gram self-raising flour
- handful of grated Parmesan cheese (or Grana padano)
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- small springform (18 cm – 7 inch)
- medium-sized skillet
Preparation — 15 minutes
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 yogurt and eggs until smooth. SIFT the self-raising flour, mix together with the yogurt 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.
Baking the vegetarian kale and cherry tomato pie — 25 minutes
PLACE the pie into the pre-heated oven and bake for 25 minutes, or until the cheese is beautiful golden brown. Serve with a green salad as a main dish or even as a starter. Enjoy!