Tuesday, January 17, 2012

Cranberry Kale Carrot Tart (Using Cookin’ Greens Chopped Kale)

This savoury tart is sure to impress guests. If you can’t find almond flour in stores, make your own by grinding skinless blanched almonds into a meal.

1 cup (250 mL) whole wheat pastry flour
3/4 cup (180 mL) almond flour
1 Tbsp (15 mL) fresh rosemary, chopped
1/2 tsp (2 mL) salt
1/3 cup (80 mL) expeller-pressed grapeseed oil (or any vegetable oil)
250g (1/2 bag) Cookin’Greens Chopped Kale 
2 medium carrots, shredded
1 shallot, chopped
1/8 tsp (0.5 mL) nutmeg
4 large free-range eggs, lightly beaten
1/3 cup (80 mL) high quality Parmesan cheese, grated
1/2 cup (125 mL) dried cranberries
1/4 cup (60 mL) pine nuts

Preheat oven to 350 F (180 C).

In large bowl combine pastry flour, almond flour, rosemary, and 1/4 tsp (0.5 mL) salt.
Whisk together oil and 1 Tbsp (15 mL) water.
Stir wet ingredients into flour mixture. Press dough into 9 in (23 cm) lightly greased tart pan.
Bake for 15 minutes, or until golden brown. Let cool 15 minutes before filling.

*Pre-Steam /Pre-sauté the Cookin’ Greens Chopped Kale until tender—about 7-8 minutes. 
In food processor, process kale, carrots, and shallot until well combined. Place contents in bowl and stir in remaining salt, nutmeg, eggs, cheese, cranberries, and pine nuts.

Spread kale mixture over crust and bake for 20 minutes, or until cooked through. Let cool in pan for 30 minutes before slicing.

*Tip: You can add the Cookin’ Greens Chopped Kale to mixture a from frozen state. Pre-cooking is not necessary as the whole tart is baked. Excess water will not occur with this method. We do however suggest pre-cooking the frozen kale with some garlic, olive oil, sea salt to enhance the overall flavour of the finished recipe–(Or, follow preparation instructions on back of packaging)

Serves 8.
Each serving contains:
319 calories; 11 g protein; 23 g total fat (3 g sat. fat, 0 g trans fat); 23 g carbohydrates; 5 g fibre; 197 mg sodium

Original Source: "Cranberries + Carrots," alive #349, October 2011

About the Author Gorden Matthews is a freelance writer, nutritionist, and recipe developer

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