Cherry Tomato & Kale Pie

Cherry Tomato & Kale Pie. This recipe for a savory tomato and kale pie has a flaky pie crust that’s loaded with sweet cherry tomatoes and curly kale with tons of flavor from basil and fresh mozzarella. Serve this savory pie at your next brunch or for a lighter dinner served with a big salad. The recipe will work especially well if you grow your own tomatoes in the summer months and need a way to use up a large amount. This pie is delicious and a crowd pleaser.

If your garden looks like mine right now – you are probably up to your eyeballs in cherry tomatoes.  I currently have so many that I’ve started to beg friends to come eat them.  I needed a recipe that would use up a bunch of them and this recipe for Cherry Tomato & Kale Pie fits the bill perfectly!!  

Ingredients you’ll need

Pie Crust

• All purpose flour
• Parmesan cheese
• Pinch of sugar
• kosher salt 
• Unsalted butter
• Egg yolk
• Ice water

Tomato & Kale Pie

• Extra Virgin Olive oil
• Shallot
• Bunch kale, curly kale, tuscan kale, etc
• Sweet cherry tomatoes
• Parmesan cheese
• Fresh mozzarella
• Fresh basil
• Lemon juice
• All purpose flour
• Sugar
• Kosher salt and fresh ground black pepper

If you’ve got a sweet cherry tomato plant bursting with ripe beauties then I suggest you whip this up for dinner.  It’s quick and tastes amazing.  The sauteed kale adds a touch of earthiness to the pie that both I think makes this savory pie a “good thing”.  If you don’t have kale or don’t like kale, then use whatever veggies you’d like.  The recipe that I adapted this from called for zucchini.  You could also use yellow squash or even sweet peppers.  Have fun with it.  Enjoy!

Easy Pie Dough Recipe

1. Pulse flour, cheese, sugar, salt and butter in a food processor until mixture resembles coarse meal. Add the egg yolk and pulse to combine. With the processor running, drizzle in 1/4 cup of cold water until dough comes together, adding more if necessary. Wrap dough in plastic wrap and let rest in the refrigerator for 30 minutes.
2. Use a rolling pin to roll the dough to a 13-inch circle. 

How to Make this Savory Kale Pie Recipe

1. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the shallot and cook, stirring occasionally with a wooden spoon, until softened, about 3 minutes. Add the kale and cook, stirring occasionally until just beginning to wilt. Transfer to a large bowl.
2. Halve one-third of the tomatoes. Add to the large bowl with the remaining whole tomatoes, cheeses, basil, lemon juice, flour and sugar. Season with salt and pepper and toss gently to combine.
3. Roll out the dough on a lightly floured surface to a 13 inch circle. Lay dough over a 10 inch pie plate. Drizzle the dough with the remaining 1 tbsp of olive oil and add the filling. Fold up the edges of the dough over the filling leaving a hole in the center. Add extra tomatoes if using. Refrigerate for 20 minutes.
4. Preheat oven to 375ºF. Brush the top crust with olive oil or an egg wash, and bake until golden brown, about 45 minutes.

Related Recipes

• Basic Pie Dough
• Fresh Cherry Pie
• Kale Chopped Salad
• Black Cherry Bourbon Soda
• Tuscan White Bean Soup

Cherry Tomato & Kale Pie

5 from 1 vote

This cherry tomato & kale pie comes together quickly and uses up the garden bounty of fresh cherry tomatoes. Simple and elegant.

prep timePrep: 30 minutes mins

prep timeChill Time 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 35 minutes mins

number of servings8 Servings

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Ingredients

  

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Pie Crust

• 2 ¼ cups all purpose flour
• ½ cup grated Parmesan cheese
• 1 pinch sugar
• 1 tsp kosher salt
• 1 ½ sticks unsalted butter
• 1 egg yolk
• ¼ to ½ cup ice water

Tomato & Kale Pie

• 2 tbsp olive oil, plus more for brushing the crust
• 1 medium shallot, finely chopped
• 4 ribs curly kale, removed from center ribbed and coarsely chopped
• 1 ½ lbs sweet cherry tomatoes, plus more for garnish
• ½ cup parmesan cheese, grated
• 5 oz pearl fresh mozzarella
• 3 tbsp fresh basil, coarsely chopped
• 1 tsp lemon juice
• ¼ cup all purpose flour, plus more for the dough
• 1 tbsp granulated sugar
• kosher salt, to taste
• black pepper, to taste

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Instructions

 

Pie Crust

• Pulse flour, cheese, sugar, salt and butter in a food processor until mixture resembles coarse meal. Add the egg yolk and pulse to combine. With the processor running, drizzle in 1/4 cup of cold water until dough comes together, adding more if necessary. Wrap dough in plastic wrap and let rest in the refrigerator for 30 minutes.

Tomato and Kale Pie

• Heat 1 tbsp of olive oil in a medium skillet over medium high heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Add the kale and cook, stirring occasionally until just beginning to wilt. Transfer to a large bowl.
• Halve one-third of the tomatoes. Add to the large bowl with the remaining whole tomatoes, cheeses, basil, lemon juice, flour and sugar. Season with salt and pepper and toss gently to combine.
• Roll out the dough on a lightly floured surface to a 13 inch circle. Lay dough over a 10 inch pie plate. Drizzle the dough with the remaining 1 tbsp of olive oil and add the filling. Fold up the edges of the dough over the filling leaving a hole in the center. Add extra tomatoes if using. Refrigerate for 20 minutes.
• Preheat oven to 375. Brush the crust with olive oil and bake until golden brown, about 45 minutes.

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Notes

Adapted from here

Nutrition

Calories: 319kcal | Carbohydrates: 38g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 638mg | Potassium: 373mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3563IU | Vitamin C: 47mg | Calcium: 312mg | Iron: 3mg

*Nutritional information is not guaranteed to be accurate.

course of this recipeCourse: Dinner

cuisine typeCuisine All Cuisines, American

keywords used in this recipeKeyword: pie recipes, tomatoes, vegetarian recipes

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Variations & Substitutions

1. Add 1/2 cup ricotta cheese to the kale mixture to make a creamy and cheesy pie
2. Substitute red onion for shallots
3. Substitute other leafy greens for kale like: collard greens or spinach
4. Substitute fresh basil for dried herbs or other fresh herbs like thyme or oregano
5. Substitute puff pastry for homemade pie dough

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Hi! I’m Heather

I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.

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