LAB Recipe – Mixed leaves savory tart
A recipe from Valeria, our Chef at Muswell Hill, that’s easy to make at home!
For the crust:
250g Plain Flour
1 Tsp baking powder
1 pinch salt
80g veg oil
For the filling:
1 bag of mixed leaves salad (around 200g)
1tsp of dry chilli flakes
1 shallot or onion
1 garlic clove
3 anchovie fillets
1tbsp of Kalamata olives or black pitted olives
1tbsp of any left over cheese grated (Parmesan, Pecorino, cheddar, Gouda..whatever you find in your fridge)
Salt and pepper to taste
Chop your onion (or shallots), leek and garlic and cook slowly in a pan with a little olive oil.
Add your chilli flakes, the anchovies and the olives roughly chopped.
Wash your leaves and add the into the pan and let them cook.
In the meantime prepare your crust simply mixing all the ingredients into a smooth ball of dough.
Using your hands spread the dough in a baking tray. Now (off heat) mix the grated cheese into the cooked leaves.
Put the filling into the crust and cook in a preheated oven (180’C) for 25 min.
Let it cool down for 10 min, slice and serve it with some rocket salad.