Ingredients

  • 75g butter
  • 150 flour
  • 50 cold water
  • ½ tsp. salt
  • 2 lemons zest
  • 2 cloves garlic
  • 1 red onion (120g)
  • 20g olive oil
  • 8 sprigs parsley, leaves only
  • 10 mint leaves
  • 1 green apple quartered and cored
  • 10g lemon juice
  • 80g kale, shredded
  • 4 eggs
  • pinch of black pepper
  • 100g cream
  • 100g feta
  • 12 strips of roasted capsicum (home made or store purchased jar)


Method

  1. Pre heat oven to 200 degrees
  2. Add butter (75g), flour (150g), water (50g), salt (1/2 tsp.), zest of one half of the lemons to the tm bowl blend 20 seconds / speed 4
  3. Tip onto tm mat or floured surface and roll into a ball. Then roll out to fit tin. Place glad bake over pastry crust then add pie weights or similar on top of glad bake to hold down.
  4. Blind bake 10 minutes, when cooked remove from oven and allow to cool
  5. Meanwhile add garlic (2 cloves), red onion (approx. 120g) & oil (20g) chop 3 seconds / speed 6
  6. Add oil cook 3 minutes / 100 degrees / reverse / speed 1 MC in, allow to cool slightly then
  7. Add to the bowl the remaining 1 ½ lemon zest, parsley (leaves of 8 sprigs), mint (10 leaves), green apple cored and quartered and lemon juice (10g). Chop 3 seconds / speed 6
  8. Add 4 eggs , 100g cream, pinch of pepper and crumbled feta (100g), mix 15 seconds / speed 3
  9. Add kale (80g) mix 15 seconds / speed 4
  10. Pour into cooled base, press down firmly, place roasted capsicum on top.
  11. Bake 180 degrees, 45 minutes.

Serve Hot or cold.

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