|CAARA Basil Pesto (Optional)
|Salt and Pepper
|FOR TART DOUGH
|Gluten Free Flour*
|Almond Milk/ Regular Milk
|Salt and Pepper
|CAARA ACCOMPANIMENT PRODUCTS
|CAARA Chilli Goat Cheese*
|Farm Love Greens
|CAARA Balsamic Glaze*
- In a large nonstick pan heat the oil over medium heat. Add the shallots and garlic and cook, stirring often, until the pieces are translucent and fragrant, for about 1 minute. Add the kale and spinach leaves and continue to cook until they begin to wilt a bit. Remove the greens from the heat and set them aside.
- Add a few spoons of Basil Pesto (Optional)
FOR THE DOUGH:
- In a large bowl, whisk together the almond flour, thyme, salt, black pepper, oats and gluten free flour. Stir in the oil and water.
- Mix until well combined and put into the rest for 30 minutes in the refrigerator.
TO BAKE THE TART CRUST:
- Remove the dough from the refrigerator and on a lightly floured surface, roll it into a round 1/4″ thick sheet. Carefully lift the dough into your tart pan and press it into edges and side. Allow any extra dough to hang over the sides, and either run your rolling pin over the edges to remove it, or cut it off with a sharp knife. If any cracks are visible, press a bit of the excess dough into it with your fingers to fill it in. Put the crust back in the fridge for 15 minute.
- Then Bake at 160 c for 10 minutes or until the crust is lightly golden and firm to touch.
- In a medium bowl, prepare the custard: Whisk together the eggs, almond milk, salt and pepper until combined. (Can use regular milk as well).
- Take the pre baked tart shell, put the sauté greens on the bottom then add the custard on it and add chili goat cheese and bake at the oven at 180 c for 15 minutes.
- Remove from the oven and let it cool slightly before serving warm. This tart can also be served at room temperature.
FOR ASSEMBLING YOUR MEAL:
- Take the serving plate and arrange the tart, toss the greens leaves with salt pepper and olive and put it on the top of tart and drizzle with aged balsamic glaze.
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