- 2 cups freshly packed kale (tear into pieces)
- 3 cloves garlic or 3 garlic scapes (spring)
- 1/3 cup walnuts, toasted
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup extra virgin olive oil
- 2/3 cup part-skim ricotta cheese
- 1 9-inch store-bought refrigerated pie crust, such as Pillsbury
- 2 cups sliced Roma tomatoes (seeded, if you like)
- 2 oz. fresh mozzarella cheese
Preheat oven to 375 degrees F.
Place kale, garlic and walnuts in a food processor fitted with the metal blade and pulse several times until kale is broken up to a manageable size. Add Pecorino cheese and puree until blended, but still chunky. Drizzle in the olive oil, while the food processor is still on, until the mixture becomes the consistency of a thick pesto sauce. Transfer to a medium bowl and mix with the ricotta cheese.
Unfold the refrigerated pie crust onto a sheet pan or cookie sheet. Spread kale pesto on the pie crust, leaving a two-inch border all the way around. Top with sliced tomatoes, then fresh mozzarella. Gently fold the sides of the pie crust in, crimping slightly, to form a rustic pie. Bake 15 to 20 minutes until cheese is melted and crust is golden brown. Allow the tomato pie to rest at least 5 minutes before serving.
Makes 6 slices