We all like our sandwiches but sometimes you just want something different, something else, something new fresh and healthy instead. Today I am in that mood and would like to bake a tart with some fresh kale and red onion. 

It may sound a bit simple and dry, but - no! I add an amazing  secret (well, not so much of a secret anymore) creamy filling that balance it all very well. 

The crust is very low in gluten, has a good amount of fiber and will fit in with many diets.

I am sure you’ll be happy with my tart. 

A bit sweet (thank to cranberries), delicious and healthy. It’s ready for you!

Let’s go cooking!

We need: (1 large tart)

For the crust

3/4 cup of spelt flour

1/2 cup of almond flour

1/4 cup of olive oil

4-5 table spoon of water

1/2 tea spoon of sugar

salt, pinch of baking powder

For the filling

1/2 of red onion

3 large handfuls of kale (90 g)

Rosemary, salt, juice of lime (to taste)

2 table spoons of red currents or other dry berries 

1/2 cup of warm plant based milk + 6 table spoons of almond flour + 1 table spoon of corn starch or any other starch.

Mix together two flours, add baking powder, salt, sugar.

Add water, oil. Roll into a ball.

Make a round disk, then place it in you tart pan. Bake it for 175C/350F. 10 min - should be enough.

Chop the onions, add kale and sauté it with some olive oil. Add lime juice, salt, rosemary. I prefer to freeze my kale before cooking. It makes it easier to work with.

Add cranberries or any mix of dry berries.

Mix together 6 table spoons of almond flour and 1/2 cup of plant-based milk. Add starch. Let it sit for a bit, so it gets thicker. Take the crust out, cool down a bit.

Pour this mixture over the crust.

Add kale. Bake till ready - 10 minutes.

Cool down and serve! Enjoy!