Kale Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
One tart crust (we use a frozen pie crust)2 T olive oil1 red onion (or white), finely diced1 lb coarsely chopped greens (Kale, swiss chard leaves, beet greens, cabbage, leeks, etc.)2 cloves of garlic2 T. chopped fresh basil (1 1/2 t. dried)1/4 t. salt1/8 t. ground black pepperpinch of red pepper (optional)3 large eggs1/3 C. plain, lowfat yogurt1 C grated Parmesan cheese (also good with a combination of goat cheese, gorgonzola, blue, or any other cheese you like)
Make (or buy) a single pie crust; poke holes in bottom and bake in a 425 degree oven for 10 minutes. Remove and set aside.
Reduce oven temperature to 375.
While crust is baking, add olive oil to a large skillet and add the onion, cooking until onions are soft --8-10 minutes.
Coarsely chop 1 pound of kale or whatever greens you are using (I estimated 6 cups in the calorie calculations) and 2 cloves of garlic. Add to skillet, cooking until tender, about 8-10 minutes.
Season with 2 T chopped fresh basil, 1/4 t salt and 1/8 t. ground black pepper. A pinch of ground red pepper is optional.
In a bowl combine 3 large eggs, slightly beaten, 1/3 C. plain, low-fat yogurt, and 1 C. grated Parmesan cheese (see ingredients for options).
Add the kale mixture and then scrape the mixture into the prepared tart shell, spreading evenly.
Bake at 375 until filling is golden and firm. About 25-35 minutes.
Serves 4 easily
Number of Servings: 4
Recipe submitted by SparkPeople user LINDACC.1.
Reduce oven temperature to 375.
While crust is baking, add olive oil to a large skillet and add the onion, cooking until onions are soft --8-10 minutes.
Coarsely chop 1 pound of kale or whatever greens you are using (I estimated 6 cups in the calorie calculations) and 2 cloves of garlic. Add to skillet, cooking until tender, about 8-10 minutes.
Season with 2 T chopped fresh basil, 1/4 t salt and 1/8 t. ground black pepper. A pinch of ground red pepper is optional.
In a bowl combine 3 large eggs, slightly beaten, 1/3 C. plain, low-fat yogurt, and 1 C. grated Parmesan cheese (see ingredients for options).
Add the kale mixture and then scrape the mixture into the prepared tart shell, spreading evenly.
Bake at 375 until filling is golden and firm. About 25-35 minutes.
Serves 4 easily
Number of Servings: 4
Recipe submitted by SparkPeople user LINDACC.1.
Nutritional Info Amount Per Serving
- Calories: 476.0
- Total Fat: 29.5 g
- Cholesterol: 180.3 mg
- Sodium: 922.4 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 5.0 g
- Protein: 21.8 g
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