Cranberry Kale Tart with Pine Nuts

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

  1. Preheat oven to 350 F.
  2. Combine almond flour, salt and rosemary or scallions.
  3. In medium bowl, whisk together the grape seed oil and water.
  4. Stir wet ingredients into almond mixture until thoroughly combined.
  5. Press the dough into a 9-inch tart pan.
  6. Bake for 15 to 20 minutes, until golden brown.
  7. 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

  1. Preheat oven to 350 F.
  2. Steam kale over medium heat for 2 to 3 minutes to wilt and until it turns bright green.
  3. Place kale, shallots and salt in food processor and pulse until well blended.
  4. Transfer mixture to bowl and stir in eggs, cranberries and pine nuts.
  5. Pour mixture into the crust and bake for 15 t0 20 minutes, until browned and cooked through.
  6. Let the tart cool in the pan for 30 minutes then serve.

 

 



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