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!