alive logo

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




    SEE MORE »
    Strawberry Carpaccio
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.