I handle 1000’s of pounds of fresh produce every week. It is a food lovers dream and I am loving my job. It has inspired my use of fresh fruits and vegetables even more then I thought possible.
My greatest love lately has been kale and shallots. Wanting to use them both in a different way my mind went to pizza. But not a heavy crust pizza, I was looking for something light and crispy with a touch of elegance. Phyllo pastry was an obvious choice.
I have used it in many sweet applications so it was looking forward to using it in a savory recipe.
This is a sauce less recipe where the focus is on the Parmigiano-Reggiano and of course the vegetables.
1 package of phyllo dough
1/2 cup of melted butter.
5 shallots finely sliced
roma tomatos sliced
a bunch of kale chopped fine
yellow pepper slice
Parmigiano Reggiano finely grated
Spray the surface of a cookie sheet with non stick spray.
Place two sheets of phyllo dough on the cookie sheet.
Lightly brush the entire surface with butter. Sprinkle the surface with kale and reggiano, using as much or as little as you would like.
Repeat buttering each layer and adding kale and reggiano as you go along until you have a stack of about 16 sheets thick.
Place the tomatos, shallots, pepper, remaining kale, parmigiano reggiano and mozzarella across the top. It is a delicate crust to do not over load it too much. Or if you do plan on eating it with a fork! Which is perfectly alright!
Bake at 375 degrees for 20 to 25 minutes until the edges are nicely browned. Allow to cool for a few minutes before cutting.