Roasted kale and prosciutto tart with purple basil
1 bulb garlic
2 teaspoons extra virgin olive oil sea salt and cracked black pepper
½ cup (140g) natural Greek-style (thick) yoghurt
80g purple kale (about 3 stalks)+
4 slices prosciutto finely grated parmesan and purple basil leaves, to serve wholemeal hot water pastry
100g unsalted butter, chopped
⅓ cup (80ml) water
1½ cups (210g) wholemeal spelt flour
½ teaspoon sea salt flakes
¼ cup (20g) finely grated parmesan
Preheat oven to 200°C (400°F). Place the garlic on a piece of aluminium foil, drizzle with the oil and sprinkle with salt. Enclose in the foil, place on an oven tray and cook for 30 minutes or until soft.
Squeeze the garlic from their skins and place in a small bowl. Add the yoghurt, salt and pepper and mix to combine.
To make the wholemeal hot water pastry, place the butter and water in a medium saucepan over high heat and bring to the boil. Remove from the heat, add the flour, salt and parmesan, and mix well to combine. Turn out the dough onto a clean surface and knead until smooth. Roll out on a large sheet of non-stick baking paper to a 25cm x 35cm oval. Place on an oven tray.
Spread the yoghurt mixture over the pastry, leaving a 5cm border. Top with the kale and prosciutto. Fold over the edges of the pastry, pressing lightly to seal. Cook for 25 minutes or until golden. Top with parmesan and basil to serve. SERVES 6
+ Purple kale is available from greengrocers and farmer’s markets. If unavailable, you can use regular kale.