banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Cranberry Kale Carrot Tart

    Share

    This savoury tart is sure to impress guests. If you can’t find almond flour in stores, make your own by grinding skinless blanched almonds into a meal.

    Advertisement

    1 cup (250 mL) whole wheat pastry flour3/4 cup (180 mL) almond flour1 Tbsp (15 mL) fresh rosemary, chopped1/2 tsp (2 mL) salt1/3 cup (80 mL) expeller-pressed grapeseed oil1 bunch kale, ribs removed and coarsely chopped2 medium carrots, shredded1 shallot, chopped1/8 tsp (0.5 mL) nutmeg4 large free-range eggs, lightly beaten1/3 cup (80 mL) high quality Parmesan cheese, grated1/2 cup (125 mL) dried cranberries1/4 cup (60 mL) pine nuts

    Preheat oven to 350 F (180 C).

    In large bowl combine pastry flour, almond flour, rosemary, and 1/4 tsp (0.5 mL) salt.

    Whisk together oil and 1 Tbsp (15 mL) water.

    Stir wet ingredients into flour mixture. Press dough into 9 in (23 cm) lightly greased tart pan.

    Bake for 15 minutes, or until golden brown. Let cool 15 minutes before filling.

    Steam kale until tender and bright green—about 3 minutes. In food processor, process kale, carrots, and shallot until well combined. Place contents in bowl and stir in remaining salt, nutmeg, eggs, cheese, cranberries, and pine nuts.

    Spread kale mixture over crust and bake for 20 minutes, or until cooked through. Let cool in pan for 30 minutes before slicing.

    Serves 8.

    Each serving contains:319 calories; 11 g protein; 23 g total fat (3 g sat. fat, 0 g trans fat); 23 g carbohydrates; 5 g fibre; 197 mg sodium

    source: "Cranberries + Carrots," alive #348, October 2011

    Advertisement

    Cranberry Kale Carrot Tart

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Dessert: Chocolate Tahini Chia Pudding with Raspberries