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!! 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 the Hubs and I agreed was 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!
Cherry Tomato & Kale Pie
2 1/4 cups all purpose flour
1/2 cup grated Parmesan cheese
Pinch of sugar
1 tsp kosher salt
1 1/2 sticks unsalted butter
1 egg yolk
1/4 to 1/2 cup ice water
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.
Tomato & Kale Pie
2 tbsp olive oil, plus more for brushing the crust
1 medium shallot, finely chopped
4 ribs of curly kale, removed from center ribbed and coarsely chopped
1 1/2 pounds sweet cherry tomatoes, plus more for garnish
1/2 cup Parmesan cheese, grated
5 oz pearl fresh mozzarella (such as
3 tbsp fresh basil, coarsely chopped
1 tsp lemon juice
1/4 cup plus 2 tbsp all purpose flour, plus more for the dough
1 tbsp sugar
Kosher salt and fresh ground pepper
1 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.
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 375. Brush the crust with olive oil and bake until golden brown, about 45 minutes.