Kale, zucchini and goat cheese tart

I recently made this tart for a picnic as I knew it would be easily transportable and it proved to be an extremely tasty addition.

Tart shell dry ingredients

The chickpea flour lends a nutty, earthy flavour to the tart.

All pressed into the tart pan

The hint of rosemary also gives the tart an earthiness and complements the goat cheese.

Tart filling

I kept the filling quite simple as I wanted the real flavours of the kale, zucchini and goat cheese to come through.

Zucchini evenly placed

By placing the zucchini this way in the tart shell it ensures it cooks evenly.

All cooked and ready to be served!

There is something so enjoyable about tucking into a tart, I think it’s the contrast in textures for me personally. The hard shell against the soft filling, it doesn’t get much better – especially at a picnic!

Kale, zucchini and goat cheese tart

Serves 8

Ingredients:

Tart shell
  • 1 cup chickpea flour, extra for kneading
  • 1 cup almond meal
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 TBSP fresh rosemary, finely chopped
  • 1 TBSP coconut oil, extra for greasing
  • 2 eggs
  • 1 TBSP water
Filling
  • 6 eggs
  • 1/2 cup almond milk
  • 1 cup kale, washed and shredded
  • 1 zucchini, washed and thinly sliced
  • 1/2 cup goat cheese, crumbled
  • 1 TBSP fresh rosemary, finely chopped

Method:

Tart shell
  1. Line a tart pan with baking paper, grease the sides with coconut oil.
  2. Preheat oven to 180C/350F.
  3. Combine chickpea flour, almond meal, salt, pepper and rosemary in a bowl. Add coconut oil, eggs and water then mix until it all comes together. Place extra chickpea flour on a clean surface and knead the dough until forms a smooth dough. If it is too crumbly add more water, if it is too wet add more almond meal.
  4. Press the dough evenly onto bottom and sides of tart pan. Bake for 10-15 minutes, until slightly golden. Prepare the filling.
Filling
  1. Add eggs and almond milk to a large bowl and whisk together. When well combined, mix in kale.
  2. Place zucchini on the bottom of the tart shell, followed by the kale/egg mixture, then sprinkle with the goat cheese and rosemary.
  3. Bake the tart for 30–35 minutes, until completely cooked. Serve and enjoy!

What tart fillings are your favourite combination?

One thought on “Kale, zucchini and goat cheese tart

  1. Pingback: Beetroot, mint and goji salad | emma lauren

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