Savoury Tart with Broccoli, Turnip greens with Black Kale Pesto Fresco SIPO

Those emotions that arise in the eyes, pass from the mouth and reach the heart!

Savoury Tart with Broccoli, Turnip greens with Black Kale Pesto Fresco SIPO

Ingredients (for a 28 cm tart):

For the Shortcrust Pastry:

450 g of flour (I used 200 g of ancient durum wheat semolina, 170 g of re-milled ancient durum wheat semolina, 80 g of buckwheat flour)

a handful of pitted black olives and coarsely chopped with a knife

90 g of extra virgin olive oil

190 g of cold water

1 and a half teaspoons of whole salt

a few drops of maple syrup to brush

For the filling:

1 tab Black Kale Pesto Fresco SIPO

5-700 g of turnip greens already cleaned

1 or 2 heads of 4-500g broccoli

2 cloves of garlic

1 piece of fresh or ground chilli pepper

1 piece of fontina cheese

extra virgin olive oil and integral salt to taste

Method:

Knead all the ingredients until you get a smooth ball. Divide it into 2 (one slightly larger than the other). Let it rest in the fridge for half an hour.

Clean the turnip greens, removing the yellow and harder leaves and the leatherier undersides of the stems. Wash them, blanch them for 4 minutes in boiling salted water and drain them.

Wash and clean the broccoli, get some pretty small florets and cut the upper part of the stem into small cubes or thin slices (the lower, more leathery part you can use to make vegetable broth).

Take a thick-bottomed pan (possibly cast iron), cover the bottom with extra virgin olive oil, place the two crushed garlic cloves inside, add the piece or the chilli powder (if you like) and let it go on very low heat until they start to sizzle.

At this point, remove the two cloves of garlic, raise the heat, heat the pan well, add the broccoli, a pinch of salt and stir continuously for 3-4 minutes. Now add the turnip greens and sauté them for at least a couple of minutes so that they can mix with the broccoli and flavor. Switch off when cooked, but still crunchy and firm.

Now roll the sheet of the first ball of shortcrust pastry (the largest one) into a disc with a diameter of at least 4-5 cm larger than the pan, roll it on the rolling pin and transfer it to the pan. Trim the edges "flush" with scissors if you want to make the decoration with the braid like mine, or make sure the edges come out at least 2-3 cm, if you want to make a simpler decoration. Prick the bottom with the tines of a fork.

Spread the black cabbage pesto with a spatula and place the broccoli and sauteed turnip greens on top. Add the squares of fontina (for a vegan version just omit).

Roll out the sheet of the second ball of shortcrust pastry. If you want to make a basic decoration, roll the disc on the rolling pin, place it on the surface, cut it with scissors flush with the diameter of the pan, fold the edges of the lower disc and seal them by pressing (if necessary passing a drop of water under the edges to activate gluten and make them adhere).

Alternatively, cut the disc into strips of the width you want and arrange them like a classic tart

Now brush the surface of the tart with a drop of a mixture obtained by emulsifying a teaspoon of maple syrup and a little extra virgin olive oil (or coconut oil) and bake in a static oven at 180 degrees for 30 minutes + 10.

Your savory tart is ready!

Enjoy your meal!