This pine nut & Tuscan kale tarte reminds us of sojourning in the French-Spanish Borderland (Best Kept Secrets sojourn).
Your favorite savory pie crust dough
a splash of milk
a bunch of Lacinato/Dinosaur Kale
a handful of pine nuts
1 clove of garlic
salt and pepper
a dash of olive oil
DIRECTIONS: Prepare the pie dough in a shallow pie tin. Remove the rib from the kale, wash it and set it aside wet. In a broad pan with a good lid on high heat, sauté the crushed garlic and pine nuts very briefly in olive oil until fragrant and just beginning to brown. Throw the wet kale on top of the garlic and pignoli and quickly cover with the lid. Wilt the kale (turning once if necessary). Wisk together the eggs, milk, salt and pepper. Place the kale mixture on the pie dough in the tin and pour the egg mixture evenly over it. Then quickly grate cheese over the top. Cook at 385 for 30-50 minutes (until the cheese is melted and lightly browned and a knife comes out clean). The time varies according to the thickness and amount of moisture in the kale.