Kale, pine nut and tomato

Galette

SERVES 4

200g plain flour

●

125g cold butter, diced

●

250g bag kale 1 tbsp

● ● olive oil 1 red onion,

● chopped 50g pine

● nuts, toasted 3 tbsp

● vegan basil pesto Salt

● and pepper 250g

● cherry tomatoes, halved

1. Preheat the oven to 200°C/180°C fan/gas mark 6.

2. Place the flour in a bowl and add the butter. Rub it in with fingertips until it resembles breadcrumbs. Gradually add 4-5 tablespoons of cold water to form a dough, knead briefly, wrap in clingfilm and chill for 20 minutes.

3. Cook the kale in boiling water for 3-4 minutes. Drain.

4. Heat the oil in a frying pan. Fry the onion for 4-5 minutes until golden. Stir in the cooked kale, pine nuts and pesto. Season to taste.

5. On a lightly floured surface, roll the dough in a 34cm circle and transfer to a baking tray. Place the kale mixture in the centre, leaving a 3cm pastry rim. Top with the tomatoes.

6. Fold in the pastry edge and bake for 30-35 minutes until golden.