Tomato Tart with Kale Pesto

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10 Ingredients

1 sheet frozen puff pastry
10grams butter
2 medium tomatoes, cut into 1.5cm thick slices
2 medium onion, peeled, thinly sliced
2/3 cup parmesan, finely grated
3 cup kale leaves, shredded, firmly packed
1 cup olive oil (save 3/4 cup olive oil)
1tablespoons basil
1 handful fresh thyme (to serve)
1/3 cup flaked almonds, toasted

Nutrition per serving

39% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat oil and butter in a large frying pan over medium heat. Add onion and cook, stirring often for 15 minutes or until soft and light golden. Cool.

Step 2 of 3

Process kale, almonds and 2 tbs of extra oil in a food processor until finely chopped. With processor motor running, slowly add remaining extra oil in a steady stream. Process until smooth. Transfer to a bowl. Stir in half of the parmesan. Season with salt and pepper (see tip 1).

Step 3 of 3

Preheat oven to 200°C. Grease a large baking tray. Place pastry onto prepared tray. Fold 2cm of edge over, forming a border. Spread remaining parmesan over pastry. Top with onion, tomato and thyme. Bake for 25 minutes or until cooked through. Serve with pesto and basil. Tip 1: Store leftover pesto in a container in the fridge. Use within five days. Tip 2: Make a fresh, healthy start to the year by going meat free for at least one day of the week. Not only will you be adding a new veggie only recipe to your repertoire, but you’ll also be getting more nutritious veg into your diet.