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 😉
enough for: 2
takes: 30 minutes
net carbs: 8g/serve
100g (3.5oz) almond meal
200g (7oz) blue cheese, crumbled
1 bag frozen kale or spinach (250g / 9oz) 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 hours) and serve wedges with the salad / kraut on the side.
WINE MATCH: A big buttery Chardonnay.
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, boiled or roast potatoes or other roast veg.
more substantial (low carb) – these are pretty big serves. But you could always add a handful of walnuts or almonds or serve with this cabbage salad.
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.
carnivore – serve with some proscuitto or bacon.
different protein – I’m afraid you really need the egg for this one 🙂
Problem Solving Guide
bland – more salt. And a drizzle of extra virgin olive oil. Next time try a different cheese.
too dry – overcooked eggs will dry out. Next time check earlier. For now a little olive oil or some mayo will help.
watery / wobbly – under-cooked eggs – if you can pop it back in the oven for another 10 minutes or so. Next time touch the mixture in the middle to make sure it feels firm before getting it out of the oven. Also make sure your greens are well squeeed before using.
no oven – make gorgeous scrambled eggs by cooking the egg and cheese mixture in a frying pan on a medium heat, stirring often until set. Scoop into bowls and top with chopped roast almonds or other nuts instead of the almond meal.
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.
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.