Cranberry Kale Carrot Tart
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.
1 cup (250 mL) whole wheat pastry flour
3/4 cup (180 mL) almond flour
1 Tbsp (15 mL) fresh rosemary, chopped
1/2 tsp (2 mL) salt
1/3 cup (80 mL) expeller-pressed grapeseed oil
1 bunch kale, ribs removed and coarsely chopped
2 medium carrots, shredded
1 shallot, chopped
1/8 tsp (0.5 mL) nutmeg
4 large free-range eggs, lightly beaten
1/3 cup (80 mL) high quality Parmesan cheese, grated
1/2 cup (125 mL) dried cranberries
1/4 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
Cranberry Kale Carrot Tart
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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