Kale & Zucchini tart

October 31st, 2011 § 15 Comments

Melbourne is (in)famously known for its unpredictable weather. Or perhaps, it’s predictable habit of throwing every season into a single day. The start of spring this year has been no exception ~ we’ve had a beating sun and 30 degrees, a tropical-feeling torrential downpour where the clouds were dark as lead in the afternoon, and then the alternating grey and blue, light drizzle or cold winds. It’s given the place a veil of humidity of which I can’t say I’m fond. Maya’s usual apt description is that humidity is to autoimmune/arthritis sufferers what kryptonite is to superman. I think others could relate ~ it’s as though an extra heavy coat is being forcibly worn, and it means those days of dreading the green man at the traffic lights, telling you try to start walking. My joints and ribs have not been kind to me this week.

But I think it’s an important reminder for autoimmune disease sufferers, particularly those of us who largely control symptoms through food and lifestyle changes. The weather reminds us that there will always be things we can’t control that impact how we feel. I know I’m doing much better living the way I do now, and must be content to control what I can and not dwell on what I can’t. These unsettled days will pass through to more steady weather and more steady days on my feet. And, in amongst the grey haze and humidity, a few true spring days have been patches of sun drenched bliss. Little sis and I were thrilled to put on spring dresses and laze around on the front lawn one afternoon.  
This savoury tart/pie is my contribution to this month’s Ratio Rally. In the last few months, all free moments were stolen by study or focusing on feeling well, so it’s good to be back in the baking blog community. Our host this month is Lisa of Gluten Free Canteen. Head over to her blog to see the full list of ratio rally contributors, and some great, creative recipes. This tart here uses a very simple ratio and very few ingredients. It is made up of flour: egg: fat. Here I use 3 parts flour, 1 part egg, and .5 part fat (olive oil), with 6 oz flour: 2 oz egg: 1 oz oil. The thing I really like about this crust is how crisp the edges get, and that the base stays firm and not the least bit crumbly or soggy. Little sis is able to take it to school for lunch and it travels very well. In all, a recipe I’m very happy with!

{I’m just about bound for the airport with my family, we will be in Europe for what is sure to be an incredible holiday. I’ll be back for the start of summer (or winter, for others) with travel-inspired recipes, stories and photos} katealice.

Recipe – Kale and zucchini tart

Ingredients list

Pie crust

  • 6 oz almond flour (1.5 cups)
  • 2 oz egg (1 large egg)
  • 1 oz olive oil (2 tablespoons)
Filling
  • around 6 cups mixed greens: I use a mix of kale and spinach
  • 1 small zucchini
  • 2 tablespoons grapeseed oil
  • 2-4 tablespoons grated cheese: any that you prefer, I like to use an extra sharp cheddar or parmesan
Method
  1. First make the pie crust: combine all ingredients in a bowl and stir until a soft dough forms. Place the dough in a ball on a piece of parchment/baking paper, put another sheet of paper over the top of it, then use a rolling pin to roll the dough into a circle wide enough for your tart/pie crust pan. Peel off the top sheet of paper and transfer the dough to the tart pan. If it seems sticky, the dough might be too warm so put it in the freezer for a minute or so.
  2. Preheat oven to 180C/350F and cook the crust for around 15 minutes, until nearly cooked through. Wait until it has cooled completely before filling, and the base will stay nice and firm.
  3. To prepare the filling: wash and finely chop the kale and spinach. Steam over water or wilt in a dry pot until soft. Squeeze out some of the moisture.
  4. Thinly slice the  zucchini. Heat the oil in frying pan on medium. Cook the zucchini until browned.
  5. Add the kale and spinach to the pie crust, sprinkle cheese over the top, then add the zucchini and more cheese if desired. Cook at 180C/350F for 10-15 minutes. The crust won’t be very brown but will darken slightly and be nicely crisp. Reheats and travels well.

§ 15 Responses to Kale & Zucchini tart

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