Rainbow Chard Tartlets with Rosemary Almond Meal Crust
From Roost: A Simple Life. Serves 9-inch tart or 4 mini tartlets. 1 hr. 14 ingredients
Ingredients
- Rosemary Almond Tart Shell (tweaked from The Gluten Free Almond Flour Cookbook):
- 1 1/2 cups blanched almond flour (I like Bob's Red Mill brand)
- 1/4 tsp salt
- 1 TBSP minced fresh rosemary
- 1/4 cup grapeseed oil
- 1 TBSP water
- Rainbow Chard Filling:
- 1 bunch of rainbow chard, stems and leaves chopped
- 1 onion, diced
- 1 big garlic clove minced
- 3 large eggs
- 1/2 tsp salt
- 1 heaping TSP of fresh thyme, chopped
- 2 TBSP olive oil
- 1/2 cup parmesan
- aged balsamic vinegar for garnish
Directions
- Rosemary Almond Tart Shell: Heat the oven to 350°F (175°C). Mix the almond flour, salt and rosemary, then stir in the grapeseed oil and water until the dough holds together.
- Press the dough evenly into a 9-inch tart pan or four mini tartlet pans, covering the bottom and sides, and prick the bottom with a fork.
- Bake for 10 to 12 minutes until just golden at the edges; set aside to cool slightly.
- Rainbow Chard Filling: Heat the olive oil in a large skillet over medium heat and cook the onion and chopped chard stems until soft, about 6 minutes.
- Add the garlic and chard leaves and cook, stirring, until the leaves wilt and any liquid cooks off, 3 to 4 minutes; let cool a few minutes.
- Whisk the eggs with the salt, thyme and parmesan, then stir in the chard mixture.
- Pour the filling into the shell and bake for 20 to 25 minutes (about 15 to 18 for minis), until the centre is set and the top is lightly browned.
- Cool for 10 minutes, then serve with a drizzle of aged balsamic vinegar.
From Roost: A Simple Life