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Rustic Kale and Squash Pie
Rustic Kale and Squash Pie
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Rustic Kale and Squash Pie

Preparation
40 MIN
Cooking
50 MIN
Makes
6 to 8 appetizers
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Ingredients

Pie

Thyme Sour Cream

Preparation

Pie

  1. With the rack in the middle position, preheat the oven to 375°F (190°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper.
  2. In a non-stick skillet over high heat, brown the bacon and squash in the butter for 5 minutes. Add the kale, leek, garlic and water. Cook for 5 minutes or until the kale is al dente. Add the nutmeg and thyme. Season with salt and pepper and toss well. Let cool.
  3. On a lightly floured surface, roll out the dough into a 14-inch (36 cm) disc about 1/8 inch (3 mm) thick.
  4. Place the dough on the prepared baking sheet. Spread the sour cream on the dough up to 2 inches (5 cm) from the edge.
  5. Spoon the cooled filling onto the sour cream. Fold the edges of the dough toward the centre over the filling, forming pleats. Brush the dough with the beaten egg.
  6. Bake for 40 minutes or until the crust is golden brown. Let cool before serving.

Thyme Sour Cream

  1. In a bowl, combine all the ingredients. Season with salt and pepper. Top each pie slice with a dollop of thyme sour cream.

Good with...

Comments

  1. Simple but excellent. Guests loved it at 3 different functions.

  2. This was amazing! If you love fall flavors, you must make this pie. It is hardy enough to serve as a main course, but would also make a beautiful side dish. Also, I used greek yogurt instead of sour cream because that's what I had on hand and it worked very well. Make this pie!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.