Kale, Pine Nut & Tomato Galette

PREP: 20 minutes plus chilling
COOK: 30-35 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

684 kcal Energy
44g Carbohydrate
11g Protein
6.4g (of which Sugar)
50g Fat
5.9g Fibre
19g (of which Saturated Fat)
1.1g Salt


200g plain flour

125g cold butter, diced

250g bag kale

1 tbsp olive oil

1 red onion, chopped 

50g pine nuts, toasted

3 tbsp basil pesto 

250g cherry tomatoes, halved


1. Preheat the oven to 200oC, gas mark 6.

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

3. Meanwhile, cook the kale in boiling water for 3-4 minutes, drain well. Heat the oil in a frying pan and fry the onion for 4-5 minutes until golden, stir in the kale, pine nuts and pesto, season.

4. Roll out the pastry on a lightly floured surface to approx. 34cm circle and transfer to large baking tray. Place the kale mixture in the centre leaving a 3cm border of pastry, top with the tomatoes. Fold over the pastry and bake for 30-35 minutes until golden.

Cooking Tips

Try different flavoured pesto instead of basil.

Share this recipe