Savory tart with black kale, potatoes and sausage

Boil the potatoes in a pot full of water until they are soft.

Drain them and set them aside.

In a pan, pour in a drizzle of oil and cook the black kale, previously washed, with the sausage cut into pieces for about half an hour, then season with salt. Let cool.

Unroll the roll of brisée pastry and move it, with the parchment paper, into a tart tin.

Prick the surface of the brisée with a fork.

In a bowl, dice the potatoes, drizzle with a little extra virgin olive oil, season with salt, add some powdered oregano and mix.

Pour the potatoes over the tart, spreading them well over the surface.

Add the black kale with the sausage and the provola cut into cubes.

Fold the edges inward.

Bake at 200°C for 40 minutes.