Beetroot & Kale Tart
This gluten-free beetroot and kale tart is a nutrient packed dish bursting with goodness. Beetroot is rich in antioxidants and nitrates, supporting heart health and circulation, while kale provides a boost of vitamins A, C and K for immune support and bone health.
Servings
6
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 1½ cups almond meal
- 1 organic egg
- 1 tbsp coconut oil or olive oil
- Good pinch of sea salt
- 2 bunches of baby beetroots
- 1 red onion, cut into wedges
- 1 tbsp extra-virgin olive oil
- 3 tbsp balsamic vinegar or red-wine vinegar
- Pinch sea salt & pepper
- 2 handfuls purple kale, trimmed & torn
- 4 organic eggs
- ½ cup Greek yoghurt
- ½ cup milk of choice
- ½ tsp chilli flakes
- 100g feta, cubed
- 100g cheddar, grated
Method
- Preheat oven to 200°C
- Grease and line a 9-inch quiche or tart tin with baking paper
- Scrub beetroot well, remove the stems and cut them in half
- Next, add the beetroot, onion, olive oil, balsamic vinegar and a good pinch of salt and pepper to a large roasting pan with sides. Toss well to combine
- Roast for 25-30 mins or until the beetroots are tender.
- Toss kale through with 5 mins to go and roast until kale starts to wilt.
- Remove from the oven and set aside
- Reduce oven to 180°C.
- To make the base, combine the almond meal, egg, coconut oil and salt in a large bowl. Mix until ingredients form a dough. If the dough seems too dry, you can add a little more oil
- Roll the dough out on a lightly floured surface. Make it larger than your quiche tin. Transfer the base to your quiche tin. Press the dough into the bottom of the prepared pan and up the sides. Cover and then refrigerate for 30 mins
- Bake the crust for about 10–12 mins, until it starts to go slightly golden.
- Remove the crust from the oven and let it cool for a few mins before adding your filling.
- To make the filling, whisk eggs, yoghurt, milk, chilli flakes and salt and pepper in a bowl until combined. Stir in half of the shredded cheese.
- Place half of the beetroot and kale, and half the feta in the base. Pour over the egg mixture and top with the remaining beetroot, kale and feta
- Cook the quiche for 1 hour or until golden and a skewer comes out cleanly from the centre. Set aside to cool for 10 mins before removing from the tin
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