Savory tart filled with salt cod, chickpeas and kale
( Torta salata con baccalà, ceci e cavolo nero)

Recipe for savory tart with salt cod, chickpeas and kale

Preparation and cooking

• - Desalinate salt cod.
  I place salt cod, cut into two or three pieces, in a large bowl and cover it with cold water. I let it in the fridge for a couple of days, changing water at least three times a day.
• - Prepare pizza dough.
  After soaking salt cod, prepare pizza dough. You can follow my instructions (link below) or your favorite recipe but remember to work 250g (8 3/4 ounces) all-purpose flour.
• - Meanwhile pizza dough is leavening ...
  ... prepare other ingredients.
  Slice leek finely.
  Chop kale.
  Peel cod, remove their thorns and cut into small pieces.
  Prepare tart filling. Let leek, anchovy fillets and bay leaf fry slightly in 1 1/2 tablesppons olive oil on very low heat, stirring often. When anchovy fillets are melted, stir in cod pieces. Let all flavor, 1 to 2 minutes, and then pour in wine. Add capers too and continue cooking on low heat. When cooking juice is about to reduce, add chickpeas and kale. Stir very well. Let all your ingredients reduce very well.
  Requested time: about 10 minutes. On the contrary, increase heat. Once turned off the stove, season to taste with salt, if necessary. Remove bay leaf.
• - Prepare savory tart.
  Preheat oven to 180 °C (350°F).
  Grease a rectangular baking pan (26 x 33 cm - 10x13in) with remaining olive oil and sprinkle with all-purpose flour.
  Line your baking pan with pizza dough to have an edge of one centimeter too.
  Prick the bottom with a fork and spread your filling with a spoon.
  Level tart surface.
  Bake, 20 to 25 minutes.
  Meanwhile grate mozzarella cheese.
  Remove baking pan from the oven, sprinkle grated mozzarella on tart surface and complete baking, 5 minutes.
  Cooking times are approximate and depend very much on your oven.

Just before serving

• - Let your savory tart rest before serving, five minutes.

Note

Tips

• - I generally make my pizza dough with wholemeal flours. As you can see in the photo, in this case too.
• - If you have no time, please, use a ready-to-bake pizza dough or phyillo dough.

Menu planning

• - Given the richness of its ingredients, I suggest you to serve this savory tart as a main dish in your family menu accompanied by raw seasonal vegetables and fruit.
• - Another possibility is to serve it as starter, sliced and accompanied by other fish tidbits in a full menu for a special occasion.
• - It's perfect for a meal, buffet-style.

Useful links for this recipe

• - If you want to make homemade pizza dough, take a look at our directory on pizza where you'll be able to find the recipe you prefer.

Healthy eating

• - I have already told you in my introduction the limits of this recipe regarding calories and fat and especially for its ingredient combinations.
  Here I want to remind you we can decrease calories and fat choosing another tart shell, phyllo dough!
• - Fiber per serving: 7.0 grams.

Loretta

What's the right wine for " Savory tart filled with salt cod, chickpeas and kale "?

My husband and I like pairing a good-quality, young Chianti (red wine from Tuscany) to this savory tart with salt cod, kale and chickpeas. It is fashionable to pair salt cod with red wine :))