Rainbow Chard, Tomato and Goat’s Cheese Tart
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This tart from The Beauty Chef Cookbook is always a crowd pleaser. It has a gluten-free buckwheat and hazelnut base and is filled with so many supernutrients like riboflavin, zinc and biotin. I use Goat’s cheese rather than traditional cow’s milk feta as it’s easier on the digestive system.
It’s delicious served both hot or cold—so can be enjoyed no matter what hemisphere you’re in this Christmas.
ingredients
- Buckwheat and hazelnut pastry:
- 1 cup (150g) buckwheat flour
- 1 cup (100g) finely ground hazelnuts
- 1⁄4 cup (30g) arrowroot
- 1⁄2 teaspoon Himalayan salt
- 50ml macadamia oil
- 1 large egg, lightly beaten
- 11⁄2 tablespoons water
- 1 tablespoon apple cider vinegar (unpasteurised)
- Filling:
- 1 tablespoon olive oil
- 1 small brown onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 200g rainbow chard, coarsely chopped
- finely grated zest of 1 lemon
- Himalayan salt and freshly ground black pepper
- 100g soft goat’s cheese
- 150g cherry tomatoes, halved
- 1 small handful basil leaves, coarsely chopped
- 1 small handful thyme leaves, coarsely chopped
- 6 large eggs
- 2⁄3 cup (160ml) almond milk
ingredients
- Preheat the oven to 200°C. Lightly grease a 23cm loose-based fluted tart tin with coconut oil. Refrigerate.
- To prepare the pastry, place the buckwheat flour, ground hazelnuts, arrowroot and salt in a large bowl and stir to combine. Add the macadamia oil, egg, water and vinegar and stir to form a sticky dough.
- Press the dough evenly into the base and sides of the prepared tin. Prick the base several times with a fork. Bake for 15 minutes, or until crisp and golden brown.
- To prepare the filling, heat the oil in a large frying pan over low heat. Cook the onion and garlic, stirring occasionally for 10 minutes, or until softened and beginning to caramelise. Add the chard and cook for 1-2 minutes, until wilted. Remove from the heat. Add the lemon zest and season with salt and pepper.
- Scatter half of the goat’s cheese over the base of the tart. Arrange the chard and onion mixture over the top. Scatter with the tomatoes, basil and thyme. Scatter with the remaining goat’s cheese.
- Lightly beat the eggs together in a medium bowl. Add the almond milk and beat to combine. Season with salt and pepper. Pour the egg mixture into the tart.
- Bake for 25-35 minutes, until the egg is set and the top is golden brown. Leave in the tin for 10 minutes to cool slightly.
- Remove from the tin and slice to serve.
