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Tuscan Kale and Ricotta Pie with Olive oil pastry

Prep Time 20 minutes
Cook Time 40 minutes
Resting time 1 hour


For the olive oil pastry

  • 330 grams plain flour
  • 1/2 teaspoon dried yeast
  • 80 ml olive oil
  • 100 ml tepid water
  • 1/4 teaspoon salt
  • 1 egg, for brushing

For the kale and ricotta filling

  • 1 tablespoon olive oil
  • 1 large onion, finely sliced
  • 1 clove garlic, chopped
  • 100 grams Prosciutto, roughly chopped
  • 1 bunch tuscan kale (cavolo nero)
  • 1 tablespoon chopped parsley
  • 250 grams fresh ricotta
  • 1 egg
  • salt and pepper


For the pastry

  • Place the flour and yeast in a large bowl and combine. Pour in the olive oil a little at a time and mix with a wooden spoon. Then pour in the water a little at a time, stirring and then use your hands to bring it together.
  • Flour your bench and tip out the dough. Sprinkle with salt and knead until a ball forms. About 10 minutes. (you can use a kitchaid with a dough hook if you have one)
  • Place in a large bowl, cover with a damp tea towel and set aside in a warm spot for an hour.
  • Preheat oven to 180 degrees C (350 degrees F)
  • Divide the pastry in two. 1/3 for the top and 2/3 for the base. Roll out pastry to fit a 30 x 20cm tart tin. Add filling and then the pastry top, trim any excess pastry and crimp edges with a fork. Cut a little cross in the centre to let out any steam. Decorate with any excess pastry if you wish.
  • Brush with egg and bake for 40 minutes. Allow to cool slightly and serve.

For the filling

  • While the pastry is resting, add oil to a frying pan and cook the onions over medium-low heat untl soft and only very lightly golden. Add garlic and prosucito and cook while stirring for a couple of minutes. Add to a large bowl.
  • Bring a large saupan of water to the boil. Remove the hard centre stems from the kale. Tear the leaves into large pieces. Blanch the kale in the boiling water until it has wilted slightly. Only a minute or so. Remove and refresh under cold water. Squeeze out the water well and add to the onion mixture.
  • Also add, ricotta, egg, parsley and season very well with salt and pepper.


Dont be too concerned about quantities for the filling. Add as much or as little as you like. 
Olive oil pastry recipe is from one of my favourite blogs www.italyonmymind.com.au