A simple, tasty and colourful tart packed with vegetables
INGREDIENTS
For the pesto
3 large handfuls of kale, tough stems removed
100g whole, blanched hazelnuts
30g basil leaves
Juice of half a lime
1 clove garlic
Olive oil
Sea salt
1 pack of ready rolled puff pastry
150g mushrooms – sliced
1 leek – halved lengthways then finely sliced
A handful of cherry tomatoes – halved
Chili flakes
DIRECTIONS
Put the kale and nuts in a bowl and cover with boiling water from the kettle. Leave to stand for 30 minutes
Drain and place in a food processor along with the remaining ingredients except the olive oil. Blend, slowly adding the oil until you have a coarse paste
Heat the oven to 180oC
Heat a frying pan over a high heat, add a little olive oil and then the sliced mushrooms. Fry on a high heat, stirring very occasionally, until browned ad most of the liquid has evaporated off. Remove from the heat
Unroll the pastry and lay out on a baking sheet, keeping the greaseproof paper underneath, then score around the edge, about 2cm in and pop into the oven for 10 minutes until the edges start to puff up
Remove from the oven, then spread the pesto over the centre of the pastry, marked out by the scoring. Top with the fried mushrooms, the halved tomtaoes and, finally, the sliced leeks, and return to the oven for 15-10 minutes until the leeks have browned and charred in places
Serve with new potatoes and green salad
Food From 4 