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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!
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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.
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If using sage, scatter leaves over the top and drizzle with some extra virgin olive oil to help the sage leaves crisp up.
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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.