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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 ;)
Total Time 30 minutes
Servings 2 people
Ingredients
- 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
Instructions
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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.