PUMPKIN AND KALE PIE

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Winter just struck Sweden, last weekend we had some snow, but unfortunately it’s all gone now. Instead, its freaking cold, pitch dark at 4 and ice-cold rain is pouring down. This is also the right time to start sleeping with your socks on, because if one foot accidentally touches another part of your body while you sleep, its a rough and not very pleasant awakening.
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Couple a weeks ago when I was in Dublin, I got an “LostAndHungry“-tip on Twitter to go to “Queen of Tarts”. There I ate this pie, or not this one, but this is my attempt to recreate this amazing and comforting thing. Hopefully, I’ve done it justice, even though adding and subtracting a few things to make it perfect to my taste. However, it ticks all of my boxes; sweet and creemy butternut, earthy kale and smooth egg. And it has cheese, you can never go wrong with cheese, right?
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Pumpkin and kale pie 

For the dough;
1 3/4 cup whole wheat flour
100 g salted butter
1 tablespoon apple cider vinegar
3 tablespoons ice-cold water
1 egg

Filling;
1 big butternut squash
1 bunch kale (3-4 stems)
1 teaspoon chili flakes
1 small yellow onion
1 lemon (zest)
5 eggs
1 cup grated cheese 

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This is how to make it

Start off making the dough; add the flour to a bowl and rub in the butter to get a crumbly consistency. Pour in the vinegar and water, a little at a time, until it just comes together. Then crack in an egg and combine. Wrap the dough in plastic and put in the fridge for at least 15 min.

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When waiting; preheat the oven to 200 degrees, take the peel (skin?) of the butternut and cut into cubes. Dress them lightly with olive oil and salt and bake for 15 min. In the meantime, pull the stalks off the kale and tear them into smaller chunks. Slice the onion thinly. When the butternut have been in the oven for 15 min, put the kale and onion over it, and bake for additional 10 min (move it around every 3-4 min to cook evenly). Take out and set aside. 

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Roll out the dough and put it into a lined cake tin (preferably with loose bottom). Lay a piece of parchment paper over the dough cover with dried beans, and blind bake for 15 minutes. Remove the beans and paper and bake for 10 more minuets. Then turn the oven down to 175. 

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Then, put the butternut/kale/onions in the pie, making sure there is a little bit of everything everywhere. Whisk the eggs together with the chili flakes, the lemon zest and some salt. Pour it over the filling, sprinkle some cheese on top and bake at 175 degrees for 25-30 min.

3 Comments Add yours

  1. cookiesnchem says:

    This has all my fave foods in it. I’d love topping it with goat cheese!

    Like

    1. Oh, thats a fantastic idea! I have to try it next time

      Liked by 1 person

  2. Great looking pie. Thanks for sharing with us at Throwback Thursday. Hope to see you again this week.

    Like

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