For the base:
2 puff pastry sheets, defrosted for 15 minutes
1 tsp mix of white and black sesame seeds(optional)
For Homemade Pesto:
1 cup packed basil
⅓ cup walnut
2 tbsp olive oil
3 tbsp Parmesan grated
2 tbsp lemon juice
⅓ tsp freshly cracked pepper
⅓ tsp salt
1 Taylor Farms Kale Chopped Kit
1 tbsp olive oil
3 hard boiled egg thinly sliced
4 red radishes, washed and thinly sliced
Goat cheese crumbles
Salt and pepper
Preheat the oven to 210 degrees.
On a large baking sheet, Roll out 1 sheet of the pastry sheet so it is all uniform and the seams are blended well. Cut a few long 2.5cm strips from the other pastry sheet and stick it with a help of some water on the sides. Pierce the middle of the puff pastry so it does not puff up too much. Sprinkle some sesame seeds on the sides on top of the thin strips and bake in the oven for 15 minutes or until it is fully crispy and baked.
Take it out and let cool before adding pesto and greens.
Once completely cool, spread a few tablespoons of the pesto evenly in the middle of the pastry. Top it with the Kale Chopped Salad. Drizzle with some olive oil, don’t drench it. Sprinkle some salt and pepper. You can cover the sides of the puff pastry with some silver foil so that it doesn’t burn or turn dark.
Return to oven for 10 minutes for the kale to wilt and the pastry to crisp up. Take it out and arrange the eggs, radishes and top with some goat cheese crumbles. When you are ready to serve, top it with our kale dressing.
Recipe courtesy of Food Fashion Party.