Serves: 24 mini tarts or 12 muffin pan size

Refrigerated Pie Crust
1 cup potato, peeled and cut into 1/2 inch dice
1 cup cauliflower florets, cut very small
1/2 cup diced onions
1 cup kale
2 garlic cloves, peeled and crushed
1/2 cup pine nuts
3 tablespoons olive oil, divided
1 tablespoon lemon juice
2 tbsp fresh parsley
1/4 cup half and half

Preheat the oven to 350°F

Boil the potato chunks in salted water until tender, set aside.

Saute the cauliflower florets and diced onions in 1 tablespoon olive oil, and cook until the cauliflower are tender and the onions are translucent, set aside.

Add Kale to a blender or food processor along with the garlic, pine nuts, remaining olive oil, lemon and parsley, and blend until finely chopped. Add the half and half and pulse until combined.

To a large bowl add the potatoes, onions and cauliflower. Pour the kale pesto on top and mix gently until fully combined.

Using a 12-hole muffin tin, or two 12-hole mini tart pans. On a floured surface, roll out the pastry, and cut out 12/24 large circles to line each hole of the pan, and cut out 12/24 smaller circles which will form the tops.

Fill each shell with the kale and cauliflower mixture, and then brush the edges of each lid with a little water and stick down to the rim of the pies. Make four little holes in a cross pattern on the lid of each pie with a sharp knife. Brush the lids of each pie with half and half, then spray with cooking spray.

Bake the muffin pan 35-40 minutes or 20 minutes for the tarts, until deeply golden brown on top. Remove the pies immediately but carefully. These can be served either hot or room temperature.