Cranberry Kale Tart with Pine Nuts
This recipe comes from Elana Amsterdam’s wonderful cookbook, “The Gluten-Free Almond Flour Cookbook“. If you’re trying to stay off gluten this is packed with great recipes that don’t taste like sawdust.
This tart is exceptional (the kale is a bit stinky but it’s so good you won’t mind…just don’t travel long distances in a car with it like we did).
Crust:
1 1/2 cup blanched almond flour or ground almonds
1/2 tsp sea salt
1 Tbsp minced fresh rosemary (for Kale Tart) or scallions (for smoked salmon tart)
1/4 c grapeseed oil
1 Tbsp water
- Preheat oven to 350 F.
- Combine almond flour, salt and rosemary or scallions.
- In medium bowl, whisk together the grape seed oil and water.
- Stir wet ingredients into almond mixture until thoroughly combined.
- Press the dough into a 9-inch tart pan.
- Bake for 15 to 20 minutes, until golden brown.
- Remove from the oven and let cool completely before filling.
Filling:
3 c coarsely chopped kale
1 tbsp thinly sliced shallots
1/2 tsp sea salt
3 large eggs whisked
1/4 c dried cranberries
1/4 c pine nuts
1 Herb Tart Crust, prebaked
- Preheat oven to 350 F.
- Steam kale over medium heat for 2 to 3 minutes to wilt and until it turns bright green.
- Place kale, shallots and salt in food processor and pulse until well blended.
- Transfer mixture to bowl and stir in eggs, cranberries and pine nuts.
- Pour mixture into the crust and bake for 15 t0 20 minutes, until browned and cooked through.
- Let the tart cool in the pan for 30 minutes then serve.