Name: Rustic Kale and Squash Pie
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6 to 8 appetizers
Ingredients: 1 recipe Whole Wheat Pastry Dough; 1/2 cup (75 g) chopped bacon (about 3 slices); 2 cups (280 g) peeled and diced butternut squash; 1 tbsp butter; 8 cups (175 g) thinly sliced kale, stems removed; 1 cup (95 g) thinly sliced leek, white part only; 1 clove garlic, chopped; 1/2 cup (125 ml) water; 1/4 tsp ground nutmeg; 1/4 tsp chopped fresh thyme; 2 tbsp (30 ml) sour cream; 1 egg, beaten; 3/4 cup (180 ml) sour cream; 1 green onion, chopped; 1/2 tsp chopped fresh thyme; Salt and pepper

Preparation

Pie
- 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.
- 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.
- On a lightly floured surface, roll out the dough into a 14-inch (36 cm) disc about 1/8 inch (3 mm) thick.
- Place the dough on the prepared baking sheet. Spread the sour cream on the dough up to 2 inches (5 cm) from the edge.
- 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.
- Bake for 40 minutes or until the crust is golden brown. Let cool before serving.
Thyme Sour Cream
- In a bowl, combine all the ingredients. Season with salt and pepper. Top each pie slice with a dollop of thyme sour cream.

Rustic Kale and Squash Pie

Categories

Ingredients

Pie

Thyme Sour Cream

Preparation

Pie

Thyme Sour Cream

Personal Note

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