What you’ll need
2 cups The Healthy Baker Plain Flour
⅓ cup auzure Canola Oil
80g butter
1 bunch kale stems removed, torn into bite size pieces
2 tablespoons Auzure Canola Oil
½ teaspoon sea salt flakes
1 leek, white part only, sliced
2 garlic cloves, crushed
200g reduced-fat ricotta
½ cup grated parmesan
4 eggs lightly beaten
1 cup extra light sour cream
125g halved cherry tomatoes
Combine flour and oil and 2-3 tablespoons of water with a fork in a medium bowl. Use your hands to bring together to form a smooth dough.
Turn out onto a floured surface and gather into a ball. Cover with plastic wrap and chilli for 30 minutes.
Preheat the oven to 200°C/180°C fan-forced. Place half the kale in a mixing bowl and toss with 1 tablespoon of the oil.
Place on prepared tray, sprinkle with salt and bake for 10-12 minutes or until crisp. Set aside.
Roll out pastry and line a 20cm, deep loosed base tart tin. Chill for 10 minutes.
Cover pastry with baking paper and fill with baking beans or uncooked rice.
Bake for 10 minutes, remove paper and beads and bake for another 10 minutes or until pastry is lightly browned and dry.
Reduce temperature to 180°C/160°C fan-forced.
Heat remaining oil in a large frying pan. Add leek and cook, stirring, for 5 minutes or until softened.
Add garlic and remaining kale and cook stirring for 1-2 minutes or until kale has softened. Set aside.
Use a fork to mix ricotta, parmesan and eggs in a large mixing bowl. Fold in sour cream and leek mixture.
Spoon the filling into the pastry shell, add tomatoes, cut side up and bake for 50 minutes -1 hours or until puffed and set. Cool for 15 minutes. Top with kale crisps.
