- 280gr barley flour
- 100gr butter cold, cut in pieces
- 200gr cream cheese
- 100gr kale
- 70gr parmesan cheese
- 70gr pine nuts toasted
- 2 garlic cloves
- 50gr olive oil
- 100gr feta cheese crumbled
- 300gr cherry tomatoes, halved
- salt, pepper
- olive oil for drizzling
In a bowl, add barley flour, cold butter and cream cheese. Work with your fingertips until it looks like breadcrumbs. Transfer breadcrumbs in a well floured surface and gently knead to help it come together to a dough. Transfer dough between two large sheets of parchment paper and with a rolling pin roll the dough into a 35cm round. Transfer the phyllo in the tart pan and discard the upper parchment paper.
Cut and discard the tough stem of the kale. To make the pesto, cut the leaves and add them in a food processor with the rest of the pesto ingredients. Process until smooth. Spread kale pesto on the tart dough.
Add crumbled feta cheese.
Cover with cherry tomatoes.
Season with salt and pepper and drizzle with olive oil.
Bake in a preheated oven at 180C for 40-45 minutes.