Wednesday, March 14, 2012

Vegan Kale Tart

Yesterday, I snagged this long, skinny tart mold with a removable bottom. I made a very simple tart with a gluten-free all purpose baking mix (Bob Mill). The dough mixture is quite liquid and just poured into the mold, and prebaked. I topped it, first with a thin layer of BBQ sauce, then with sauteed kale with red onion spears, kalamata olives and daiya mozzarella. After baking it for 30min, the dough bottom was crisp and the kale, well, maybe I should call it better a kale chips tart ;-) Absolutely delicious.

Lumix-019

Gluten-free kale tart
  • 3/4 cup gluten-free all purpose baking mix (it would also have worked with chickpea flour)
  • 1/2 cup water
  • 1/2 TB Mrs Dash seasoning
  • bit of salt and fresh crushed black pepper
Preheat oven at 400F. Mix all ingredients well, and pour into a sprayed tart pan.  Bake tart crust for 15min.

tartLR

Kale filling:
  • 2 cups chopped curly kale
  • 1 ts olive oil
  • 1/2 red onion, sliced
  • 1 garlic clove, minced or microplaned
  • 1/8 cup of white wine
  • salt, pepper
  • freshly grated nutmeg
  • 10 kalamata olive, sliced
  • 3 TB daiya mozzarella shreds
In a large skillet, heat the olive oil and saute the red onion until the slivers are browned. Add the garlic and saute for another minute. Add the white wine and scrap off the brown bits from the pan’s bottom. Add the kale, mix well, lower the heat and cover the pan with a lid. Saute the kale until it is wilted down (ca. 5min). Add the kalamata olives, salt, pepper and mix well. Take off the heat.

Once the tart crust is prebaked, remove from the oven. Add some BBQ sauce and distribute over the crust with a brush. Fill with the sauted kale, sprinkle the daiya cheese and bake for another 25min. Eat warm or cold.

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