Gorgeous Greens Tart

Gorgeous Greens Tart

This is seriously my new favourite thing to make when I’m having a friend over for lunch.

It’s super quick and looks impressive.

And tastes like you’ve gone to the trouble of making pastry for a tart.

Which of course you haven’t.

Plus it’s Low Carb. So a winner all round!

I adore this version with blue cheese and sage, but if you’re not a blue cheese fan check the variations for other ideas.
It makes 2 very large serves (or 3 small ones). Or you could halve the cheese for a lighter meal.

And I love the convenience of using frozen kale. But you could always cook your own if you prefer.

If you are using frozen kale / spinach, make sure you squeeze it dry before using or you’ll end up with a soggy tart. No one likes a soggy tart ;)

Gorgeous Greens Tart
5 from 1 vote

Gorgeous Greens Tart

Total Time 30 minutes
Servings 2 people


  • 100 g (3.5oz) almond meal
  • 200 g (7oz) blue cheese, crumbled
  • 4 eggs
  • 1 bag frozen kale or spinach (250g / 8oz) squeezed dry
  • handful sage leaves optional
  • salad or sauerkraut to serve


  1. Turn your oven to 200C (400F). Line the base and sides of a 24cm (9in) spring form pan with baking paper. If you can’t be bothered you can just grease but the eggs do like to stick!
  2. Spread almond meal over the base of your prepared pan. Mix cheese, eggs, kale / spinach and a pinch of salt in a bowl. Pour egg mixture over the almond meal.
  3. If using sage, scatter leaves over the top and drizzle with some extra virgin olive oil to help the sage leaves crisp up.
  4. Bake for 20-25 minutes or until the eggs are set and the tart is puffing up and slightly golden. Allow to cool for a few minutes (or hourand serve wedges with the salad / kraut on the side.

Recipe Video

WINE MATCH: A big buttery Chardonnay.

Gorgeous Greens Tart Variations & Substitutions

dairy-free – replace cheese with 2 extra eggs and a few handfuls roasted walnuts or macadamias. Pitted olives or sun dried tomatoes are also delicious.

different cheese – feta, goats cheese, cheddar, parmesan. A mix of what you have in the house.

less substantial – This is quite filling for 2 people. Halve the cheese for a lighter meal.

more substantial (carb lovers) – Crusty bread and butter. Serve as a sandwich filling. Serve with roast sweet potato or other roast veg.

more substantial (low carb) – these are pretty big serves. But you could always add a handful of walnuts or almonds.

Low FODMAP – use the spinach. And replace almond meal with ground walnuts or macadamias (just blitz them in your food processor).

nut-free – skip the almond meal and make it into a frittata instead. You may like to add an extra 2 eggs to make up for the missing nuts.

family-friendly – if your family aren’t into greens try this ham and cheese version.

different vegetables – use any home cooked greens. You’ll need about 150g (5oz) cooked veg. Roast or grilled veg are lovely as well. I can’t wait to make a Spring time version with asparagus.

different protein – I’m afraid you really need the egg for this one :)

Waste Avoidance Strategy

almond meal – keep it in the pantry.

blue cheese – if unopened it usually has a shelf life of a few weeks in the fridge. If it is opened, will only keep for a few days so use for another meal or freeze.

eggs – will keep in the fridge for weeks or use for another meal.

frozen kale or spinach – will keep frozen for months.

sage leaves – best to use for another meal.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.

sauerkraut – will keep in the fridge for 3 months or so in the fridge. You can freeze but it will change in texture.

Prepare Ahead

Yes! Just cook as per the recipe. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm to room temp or warm in the oven.

Gorgeous Greens Tart

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With love,
Jules x

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  • This is definitely one I would want to make. I would use feta cheese, since we both love it, and probably lacinato kale – the only kind of kale my husband will eat. I would also halve the cheese. This would make a great dinner as well as lunch. Really looking forward to trying it.

  • 5 stars
    I know. I shouldn’t rate a recipe until I actually make it but for this one I have no concerns. Sounds absolutely heavenly … I’ve missed savory pies since going gluten free and low carb. Lots of gluten free pie crust recipes but very few that are actually low (enough) carb for me. And I love kale. So .. as always Jules, brilliant. Thanks for all that you do.

  • Just saw your recipe for the Greens Tart. Looks so yummy! Now I can finally justify to spend money on almond flour (its a bit pricey)! As you point out, the possibilities for variety are endless – I think you left mushrooms out? – they will definitely be in my tart. I plan to try it out for coming Sunday’s Brunch. I am so glad I joined your site, so many good suggestions, hints, new things to learn. Thank you for all of it.

  • Just made this, really enjoyed it. Can you recommend a way to make the base less crumbly, could i add almond milk or something. Cheers

    • Hi Fin

      Glad you enjoyed it. You could mix in a tablespoon or 2 of olive oil to the almond meal to stop it drying out. But I quite like the crunbly texture :)


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