Kale Tart

As a base for our tart, we prepare a simple shortcrust pastry. Grind the pumpkin seeds and mix with the whole grain flour and salt in a bowl. Dice the butter and add with egg and water to the bowl. Knead to a smooth pastry, wrap in plastic and refrigerate for 30 minutes.

In the meantime, wash the kale, remove the ribs and chop roughly. Grind the allspice and fenugreek in a mortar; chop the shallot and garlic and stew in a big pan with the spices and some butter. Add the kale and stew again for 10 minutes until the kale is tender. Season with sea salt, pepper and maybe some apple syrup. Chop the walnuts coarsely and stir in. Also season the Ricotta with salt and pepper and some nutmeg. Cook the washed or peeled potatoes in salted water and slice them. You can also use unpeeled boiled potatoes of the day before. Roll out a disc of pastry on a floured surface, prick with a fork and place it in a baking tin. Spread with Ricotta, then layer potatoes and kale, ending with potato slices on top. Leave out a few centimeters of the edges to fold them. To give the edges a nice and golden color, you can brush them with yoghurt. Sprinkle some olive oil on the upper potato slices to make them crispy and place the tart for 30 – 35 minutes at 180°C in the pre-heated fan oven. It’s important to use the lower rack, to allow the bottom crust to get really crispy.

We like to serve this dish as a starter when we have guests. A small tart for everyone and a few leaves of winter lettuce as side dish.

FoR 2-3 Servings

230 g wholemeal flour

50 g pumpkin seeds

100 g butter

1 organic egg (size M)

60 ml cold water


extra virgin olive oil

250 g kale

1 shallot

2 clove of garlic

1 tsp allspice

1 tsp fenugreek seeds

rice syrup

150-200 g ricotta



black pepper

50 g walnuts


4-6 small, waxy potatoes

extra virgin olive oil