Since many of you devoured the Chick Pea Burger recipe, I am serving a second helping in the healthy-tasty department.
This one comes from The Gluten-Free Almond Flour Cookbook (Celestial Arts, 2009) by Elena Amsterdam.
Kale Tart with Cranberries
Serves 6
I use rosemary in the crust of this vegetable tart as the sharpness of this herb complements the earthy taste of kale. Deep green and flecked with bright cranberries, this dish is a colorful taste of autumn and a wonderful vegetarian addition to any Thanksgiving feast.
Ingredients:
3 cups coarsely chopped kale
1 tablespoon thinly sliced shallots
1/2 teaspoon sea salt
3 large eggs, whisked
1/4 cup dried cranberries
1/4 cup pine nuts
1 Herb Tart Crust (Ingredients and Preparation below)
Makes one 9-inch crust
1 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1 tablespoon minced fresh rosemary
1/4 cup grapeseed oil
1 tablespoon water
Preheat the oven to 350°F.
In a large bowl, combine the almond flour, salt, and rosemary. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour 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.
Rest of the Prep:
Preheat the oven to 350°F.
In a large pot with a steamer basket, wilt the kale over medium heat for 2 to 3 minutes, until bright green.
Place the kale, shallots, and salt in a food processor and pulse until well-blended. Transfer the kale mixture to a bowl and stir in the eggs, cranberries, and pine nuts. Pour the mixture into the crust.
Bake for 15 to 20 minutes, until browned around the edges and cooked through. Let the tart cool in the pan for 30 minutes, then serve.
Sorry we could not get an image of the Tart itself.
More healthy, allergy free holiday recipes coming your way before the New Year…
Find more about the author on Elena's Pantry…Her next book Gluten-Free Cupcakes will be available in April 2011.
(*Reprinted with permission from The Gluten-Free Almond Flour Cookbook by Elena Amsterdam, copyright © 2009. Published by Celestial Arts, a division of Random House, Inc.)