Roasted kale and pro­sciutto tart with pur­ple basil

donna hay - Fresh + Light - - Fresh -

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.

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