Rustic Tomato Pie with Kale Pesto Sauce

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Rustic Tomato Pie with Kale Pesto Sauce

 

2 cups (packed) of fresh kale

3 cloves garlic or 3 garlic scapes

1/3 cup walnuts, toasted

1/2 cup grated Pecorino Romano cheese

1/4 cup extra virgin olive oil

2/3 cup part-skim ricotta cheese

1 9-inch store-bought refrigerated pie crust, such as Pillsbury

2 cups sliced Roma tomatoes, (seeded, if you like)

2 oz. fresh mozzarella cheese

Preheat oven to 375 degrees F.

 

 

 

Place kale, garlic and walnuts in a food processor fitted with the metal blade

and pulse several times until kale is broken up to a manageable size. Add

Pecorino cheese and puree until blended, but still chunky. Drizzle in the olive

oil, while the food processor is still on, until the mixture becomes the

consistency of a thick pesto sauce. Transfer to a medium bowl and mix with the

ricotta cheese.

 

Unfold the refrigerated pie crust onto a sheet pan or cookie sheet. Spread kale

pesto on the pie crust, leaving a two-inch border all the way around. Top with

sliced tomatoes, then fresh mozzarella. Gently fold the sides of the pie crust

in, crimping slightly, to form a rustic pie. Bake 15 to 20 minutes until cheese

is melted and crust is golden brown. Allow the tomato pie to rest at least 5

minutes before serving.

 

Makes 6 slices.

 

Author: Stephanie Gallagher

Source: Suite101.com

Formatted by Chupa Babi: 02.26.08

 

Per slice: 304 calories, 24 g fat (5 g saturated fat), 14 mg cholesterol, 16 g

carbohydrate, 1 g fiber, 8 g protein, 72% vitamin A, 46% vitamin C, 19% calcium,

7% iron

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