Kale and carrot tart


Finally it’s kale season! There are a lot of different ways to prepare this healthy vegetable. Have you ever tried kale on a tart? In combination with carrots and hummus this makes a beautiful and tasty autumn meal.

Ingredients for one tart:

  • 90 g whole-wheat flour
  • 90 g all-purpose flour
  • 2 tablespoons flaxseed meal
  • ½ teaspoon salt
  • 6 tablespoons olive oil
  • 260 ml water
  • 45 ml water
  • 1 cup shredded carrots
  • 12 cups kale
  • ½ package feta (crumbled)
  • 1/3 cup diced fresh pineapple
  • 1 teaspoon curry powder
  • 2 egg whites
  • 190 g prepared hummus
  • Salt to taste

This is how to make the tart:

  1. Preheat oven to 220 °C. Combine flours, flaxseed and salt in large bowl.
  2. Stir in olive oil and 260 ml water until it pulls together into a dough.
  3. Place on lightly floured surface and roll into 30 cm round. Transfer dough to 23 cm tart or pie pan, pressing it into the bottom and sides. Prick dough with a fork all over.
  4. Bake 20 minutes or until lightly browned. Set aside.
  5. Reduce temperature to 180 °C. In a skillet, heat 45 ml water to boiling and cook carrots 1 minute or until soft. Stir kale and continue cooking 2 minutes or until it wilts.
  6. Tightly squeeze kale, draining off excess liquid. Transfer kale and carrots to mixing bowl and stir in feta, pineapple, curry powder, salt and egg whites. Set aside.
  7. Spread hummus over bottom of tart crust. Top with kale mixture.
  8. Bake 30 minutes. Cut into 8 wedges and serve warm or room temperature.

Enjoy the kale season!

Your Dole Team

Tipp: If you don’t like kale, you can replace it with baby spinach leaves.




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