Savory Kale Bake with Cheese, Pumpkin & Tomatoes

Name: Savory Kale Bake with Cheese, Pumpkin & Tomatoes
Prep time: 10 min
Cook time: PT50-60M
Total time: PT50-60M
Yield: 4 as appetizer
Cuisine: European
Ingredients: 200g Tuscan kale (cavolo nero), stems removed; 50g cooking water from the kale + 2 tbsp; 200g all-purpose (00) flour; 60g spelt flour; 4 medium eggs; 100g milk; Sundried tomatoes finely chopped; 100g scamorza (smoked cheese) finely chopped; 200g pre-cooked pumpkin cubed; 50g pecan nuts roughly chopped; 1 bag instant yeast (16g); salt and pepper a pinch

by Micaela Harrasser November 29, 2023

November 29, 2023

This easy savory bake is filled with loads of flavors (pumpkin, nuts, scamorza and sundried tomatoes) and infused with tuscan kale, for a healthy and delicious treat! Works perfectly as appetizer or main, hot or cold 😉

As I am not a fan of kale (I find it often bitter), I got my hands on some delicious leaves at the farmers market so I thought ok – what can I do with this to make something healthy, seasonal and delicious?

So here I come, with this savory ‘pie’ containing sweet pumpkin (works very well with the kale), and nuts for extra crunchiness (I admit I used pecan because that’s what I had in-house – feel free to use other nuts too! Ideally on she sweet spectrum like almonds or hazelnuts). The sundried tomatoes then give loads of extra flavor to it. And the ultimate star is the scamorza, our smoked cheese. If you cannot find it (cheese shops with a good selection should have it, as well as EkoPlaza), you can substitute it with a cheese that melts well without releasing too much liquid, like Emmenthal or gouda. Finally, in the mix I added some spelt flour for extra flavor and proteins (all-purpose four is very good many recipes, but highly refined and not so high in protein content). Feel free to experiment with other flours or mixes though! 😉 And enjoy this deliciousness!

Savory Kale Bake with Cheese, Pumpkin & Tomatoes

Serves: 4 as appetizer Prep Time: 10 min Cooking Time: 50-60 min 50-60 min Nutrition facts: 200 calories 20 grams fat

Ingredients

200g Tuscan kale (cavolo nero), stems removed
50g cooking water from the kale + 2 tbsp
200g all-purpose (00) flour
60g spelt flour
4 medium eggs
100g milk
Sundried tomatoes finely chopped
100g scamorza (smoked cheese) finely chopped
200g pre-cooked pumpkin cubed
50g pecan nuts roughly chopped
1 bag instant yeast (16g)
salt and pepper a pinch

Instructions

Place a pot with water to boil for the kale.
Add some salt to it.
In a bowl, add the chopped tomatoes, scamorza, nuts and pumpkin.
Turn the oven on to 180C.
Crack the eggs into a large bowl.
Boil the kale for 5 minutes.
Collect the leaves with a couple of tbsp cooking water, transfer to a container and blitz until you get a creamy paste.
Whisk the eggs, then add the milk.
Stir well, then add the pureed kale + cooking water + salt and pepper.
Mix well, then add the flour + yeast.
Mix well.
Add the chopped tomatoes, nuts, pumpkin and cheese, and give it a nice stir.
Transfer to a pre-oiled baking tray (22x8cm) and bake in the center of the oven for 40-50 min until dry (dry skewer test).
Let it cool off before taking out of the baking tray, and enjoy!