Always check the labels of the products you use.
Method
- 1
Dry. Heat the oven to 95 °C, brush the 28 halved tomatoes with the 10 ml oil, lay them skin side down on the tray and sprinkle with ¾ tsp salt and ¼ tsp pepper, then bake 4-6 hours until shrunk to about a quarter of their size but still juicy, cool and quarter.
- 2
Blanch. Bring a large pot of lightly salted water to the boil, blanch the 500 g sliced potatoes for 7 min and drain.
- 3
Cook. Heat the 5 ml oil over medium, add the garlic and 5 tsp rosemary for 30 seconds, then add the 1200 g kale, stir once, cover and cook 12 min before stirring in 1 tsp salt and ¼ tsp chilli flakes.
- 4
Whisk. Turn the oven to 175 °C and whisk the 425 g ricotta, beaten egg, ½ tsp salt and some pepper together.
- 5
Layer. Grease the dish, lay 3 sheets in the base, spread with half the ricotta, then half the kale, half the potatoes and a third of the tomatoes, and repeat once.
- 6
Finish. Top with the last 3 sheets, the 3 tbsp ricotta salata and the remaining tomatoes.
- 7
Bake. Cover with foil and bake 30 min, then cut into 6.
Storage
The tomatoes can be dried a day ahead and chilled until you are ready to assemble. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.6 g protein per 100 kcal, about 18% of energy (needs ≥ 12%)
- Low sugars: 3.7 g sugars per 100 g (limit ≤ 5 g)
- High fibre: 3.1 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 309 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large baking tray
- pastry brush
- large pot with a lid
- colander
- medium bowl
- whisk
- 28 x 18 cm baking dish
- foil
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 481 kcal |
| Protein | 21.9 g |
| Carbohydrate | 68.4 g |
| of which sugars | 11.5 g |
| of which free sugars | 0 g |
| Fat | 16 g |
| of which saturates | 6.3 g |
| Fibre | 14.7 g |
| Salt | 2.8 g |
Protein per 100 kcal
4.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
