Home » salt cake kale

salt cake kale

With yogurt in the dough

by Ada Parisi
5 min read
Torta salata al cavolo nero, con pasta brisée integrale. Un piatto unico facile e saporito con una verdura che fa bene.

Tsalted orta with black cabbage, with a delicious filling with yogurt in the dough and a crispy and light crust: Goodness that is good for you. The QUICHES OF RECIPES I am always a joker in the kitchen: are versatile, you can prepare in advance and can serve as an appetizer, in buffet, second dish or even single dish.


As you know, theBlack cabbage is a healthy food rich in beneficial properties. To learn more read my article on BLACK CABBAGE: BENEFITS AND RECIPES TO TRY. Then, when it is in season, you should consume at least once or twice a week. Is’ a concentrate of vitamins, antioxidants, mineral salts, numerous antioxidant substances, It helps prevent many types of cancer, is an adjuvant in the treatment of gastric ulcers and flu forms. Although, to derive maximum benefit from its properties, It should be eaten raw (It is great in salads, especially in combination with dried fruit) or just blanched. On the YouTube channel I also find the step by step process to clean the cabbage. About this, have a look at all my RECIPES WITH BLACK CABBAGE to find one that fits you. From PESTO RAW WITH WALNUTS, ALMOND AND PINE NUTS at BLACK CABBAGE WITH POTATOES.

The recipe for the pie to the kale is easy to do, because on my You Tube Channel found the VIDEO RECIPE of PASTA BRISÉE perfect, crispy and light. I have prepared an integral crust using wholemeal flour and semolina. But you can also use a normal 00 flour. But if you did not feel like preparing the dough by hand, you can replace it with puff pastry or with the pastry crust ready. I had fun decorating the pie with so many starlets, but you can also cover it completely or does not cover it at all, as it is done with the QUICHE LORRAINE. The other ingredients are eggs, greek yogurt and grated Parmigiano Reggiano, making it cremosissima. Hurry to buy the ingredients, Have a nice day!

Torta salata al cavolo nero, con pasta brisée integrale. Un piatto unico facile e saporito con una verdura che fa bene.


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


100 grams of wholemeal flour

150 grams of flour

150 grams of cold butter

a spoon of ice water

7 grams of salt

an egg


3 whole eggs

250 grams of Greek yogurt

100 grams of grated Parmigiano Reggiano DOP

salt and pepper

a bunch of kale

one shallot

extra virgin olive oil


salt cake kale, pasta con broken integrale

Prepare the pastry crust following the VIDEO RECIPE STEP BY STEP on my YouTube channel, then wrap it in plastic wrap and refrigerate for at least one hour; now. You can also prepare the dough eg the pastry crust with a day in advance, keep it in the refrigerator and use it the next day, after holding it for 15-20 minutes at room temperature.

Grease and flour the pan slightly. Spread on the work surface the dough crust at about 5 millimeters thick. Coat with the dough crust on the bottom and the edges of the pan, bucherellandoli lightly with the tines of a fork. Keep the pan in the refrigerator while you prepare the filling: so the mixture will cool down and will not withdraw on the edges during cooking.

For the filling, Clean the cabbage (you can watch the exact process in my VIDEO RECIPE ABOUT BLACK CABBAGE WITH POTATOES IN PAN), wash it thoroughly and chop coarsely. Peel and finely chop the shallot. Sauté shallots in olive oil, add the cabbage and skip over low heat for a few minutes. Season with salt and cook for 10 minutes covered. While the cabbage is cooking, put the eggs in a bowl, greek yoghurt, grated Parmigiano Reggiano DOP, a izzico of salt and a pinch of freshly ground black pepper and beat with a fork or with a hand mixer until creamy. Add the cabbage cooked earlier. If you want, you can also add to the mixture of soft cheese, diced, as the cheese or a Toma Piemontese.

Preheat the oven to 180 degrees static. Pour the filling into the shell of dough crust and level. If you have decided to decorate the surface with advanced pastry crust do (I got little stars using a mold for cookies), otherwise bake the pie at the kale in half lengthwise. Bake for 35 minutes or until the filling is not swollen and the pastry crust is golden. Churning the salt cake and let it cool for at least 10 minutes at room temperature. Serve warm or cold salt cake. Bon appétit!


MATCHING: Pignoletto Champagne brut, Bologna hills (Picrì) OfFarm Island. Obtained from grapes Grechetto Gentile, Chardonnay and Riesling grown in the hills of Monte San Pietro, in the province of Bologna. It is a very fresh wine on the palate, thanks to a lively perlage and a good acidity, with aromas of ripe fruit and flowers.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Luciana Agostinis 12 January 2020 - 15:47

Dear Ada good first year.
I have the delicious wholemeal flour came from Matera: I can use it all or I have to mix to 00 in this case? I just figured out that the shell should not be cooked before in white but with the stuffing inside? Thanks always a warm greeting

Ada Parisi 12 January 2020 - 18:04

Hello Luciana, Surely you can safely use the integral flour, either alone or mixed with 00 to 30-40%. "Si, Bake the shell with the stuffing, but of course you have to roll out the dough thin and bucherellarlo with a fork. Greetings and let me know. ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.