Kale, Walnut and Cheddar Rosti Tart

I don’t think there’s a better description of what it feels like to bite into this cake than the way the author herself puts it: “Sometimes I feel like cakes should be crunchy and have texture, like this one Kale pie topped with rösti and a layer of celeriac gratin with butter. The aromas reveal the sweetness of nutmeg, the mellowness of the garrafón bean, the fragrance of toasted walnuts, the minerals of the kale and the acidity of the apple cider vinegar. If you want to make a heartier dish, you can serve it with mashed potatoes”. Anna Jones

Heritage Ceramic Tray 23 cm and Le Creuset ceramic plate

Ingredients

For the filling

• A small turnip or kohlrabi (about 500 g), peeled and cut into 1 cm pieces
• Olive oil
• Salt and black pepper
• 100 g of walnuts
• 1 red onion, peeled and thinly sliced
• 2 garlic cloves, peeled and thinly sliced
• 2 heaping tablespoons of flour
• 300 ml of vegetable broth
• 200 g of kale
• 1 tbsp of apple cider vinegar
• 400 g of large lima beans (1 jar, usually)
• 1 heaping tbsp of whole-grain mustard
• 100 g of cheese cheddar, shredded into small pieces

For the coverage

• 1 large celeriac, peeled
• ½ whole nutmeg
• A small bunch of thyme
• 2 tbsp unsalted butter

Production

For the filling

1. Preheat the oven to 200 °C.
2. Spread the chopped kohlrabi on a baking tray, drizzle with olive oil, season with salt and black pepper, and roast for about 30 minutes, or until golden and tender.
3. Spread the nuts on a baking sheet and toast in the oven with the kohlrabi for 6 minutes or until golden. Chop it and set it aside.
4. Heat a little olive oil in a large skillet and add the red onion; cook for about 10 minutes or until soft, then add the garlic and cook until the edges start to brown.
5. Quickly add the flour and stir for one minute, then add the stock little by little, stirring after each ladleful to remove any lumps from the sauce.
6. Remove the kale leaves from the stems, slice the stems very thinly, and tear any large leaves in half.
7. Add the kale to the pan with the vinegar, put the lid on, and let the kale wilt for a couple of minutes.
8. Drain the white beans and add them to the tray, using a spoon to mash them slightly.
9. Remove the pan from the heat and add the mustard, cheese, nuts, and roasted kohlrabi. Stir, taste, and season with salt and pepper, then pour it into the Le Creuset Heritage Tray. Continue with the frosting and baking (steps below).

Topping and baking

1. To make the topping, grate the celeriac using the coarse side of a grater (you can also use a food processor). Leave the celeriac in a colander, sprinkle with salt, and let it sit for a few minutes to draw out some moisture. You can squeeze the celeriac with your hands to speed the process up a bit. Transfer the celeriac to a bowl and grate nutmeg over it. Add the thyme leaves.
2. Quickly mix everything with your hands and then sprinkle it over the pie filling. Add the butter or ghee on top and bake for 20 minutes or until the filling bubbles and the topping turns golden.