Tasty and easy recipe for a Sweet Potato-Kale Tart with smoked chorizo and a gluten free almond crust.
This recipe for sweet potato-kale tart is not your everyday savory tart! It comes with an almond crust; sweet potato, leafy greens and eggs for your health; and smoked chorizo for flavor. I got to say, almond crust made me nervous. I love the taste but how will it stick together? I had illusions that I lift a piece out of the pan and everything crumbles apart. Wouldn’t hurt the taste but not my ideal outcome. None of that ever happened. I am going to stick with almond crust, much easier to handle and healthier than a regular crust. This is not one of those recipes that need a lot of attention for a decent outcome. I think the most challenging part was grating the sweet potato though my biceps thanked me for that. My original plan didn’t include kale, but it looked fantastic and I fell for it and didn’t regret including it. One essential aspect I learned from cooking with sweet potato is, for my taste there has to be another dominant flavor, something pungent to balance the sweetness. This is why I added smoked chorizo. Actually, I had feta on my mind but if you ask Mr. F… well you know the answer and it was a good choice. But if you want to go vegetarian with this sweet potato-kale tart, go ahead and use feta instead of chorizo. It will be great, I promise.
- 200 g / 7 oz. almond flour
- 1 large egg
- 1 Tbsp. coconut oil
- ½ tsp. baking powder
- ½ tsp. fine sea salt
- 200 g / 7 oz. sweet potato
- 150 g / 5.3 oz. smoked chorizo
- 100g / 3.5 oz.
- 3 large eggs
- 120 ml / ½ cup heavy cream
- 1 tsp. fine sea salt
- ½ tsp. cayenne pepper
- ½ tsp. Hungarian paprika powder
- Preheat your oven to 180 C / 355 F and grease your 20 cm / 8-inch pie pan or similar baking dish.
- In a bowl, combine almond flour, egg, coconut oil, baking powder and salt and mix using a hand mixer or a stand mixer with paddle attachment until you have a mixture resembling coarse crumbs. Transfer to the baking pan, and press down evenly and firmly with your hands. Bake 15 minutes.
- Meanwhile, peel and grate the sweet potato.
- Cut the chorizo to bite size pieces.
- Wash the kale thoroughly, pad dry and remove the leaves from the stalk. Discard the stalks and chop the leaves.
- In a medium bowl whisk eggs, heavy cream, salt, cayenne pepper, and paprika powder.
- Assemble the tart: alternate adding sweet potato, chorizo and kale. Press down with your hands to make the filling even and compact. Pour cream mixture over the tart and bake until cream is set and golden brown for about 50-60 minutes.