Savoury Gluten Free Tart

So if I'm being honest, I can barely be bothered cooking dinner most weeknights because, like everyone else in the world, I'm tired. When I don't cook dinner, I will either have a breakfast meal like muesli and yoghurt, a toasted cheese sandwich, cheese and biscuits, or prawn pad thai from my local thai restaurant. The latter occurs the least because who can actually afford to eat out numerous times a week?? My point is, I'm not perfect. No one is. Healthy eating is hard sometimes, you have to be prepared to make most things from scratch, and sometimes you just really want those hot chips or the take-away pad thai! And there's nothing wrong with that as long as it's just sometimes.

What I am getting at is that if you make something that can yield more than one meal - you're laughing! And this savoury gluten free tart is exactly that. Make it one day, then you have lunch and/or dinner for the next day, and even the day after that if you're just one person. The base doesn't go soggy, and you can eat it hot or cold. There's no losing here. And it's much cheaper than take-away.

Savoury Gluten Free Tart

Ingredients


Tart
 2 cups almond meal
1/3 cup olive oil
2 tbs water
Big pinch of salt
Pepper to taste

Filling
 4 eggs, beaten
70g goat's cheese/chevre
1 cup of kale, chopped
3 garlic cloves
1 red onion, diced
1 large zucchini, sliced thinly
Salt and pepper to taste

Method
Preheat oven to 180 degrees celcius
Place tart ingredients into a bowl and combine well with your hands, the mixture should just hold together
Press mixture into a pie or tart tin, making sure you go up the edges a little bit
Poke some fork holes into the base and place into the oven for 20 minutes
While the tart is cooking, place the olive oil, kale, garlic, and onion into a pan on medium heat, sauté until the onion is translucent then remove from heat In another bowl, combine the beaten eggs, goat's cheese, and sautéed veggies, season with a little salt and pepper if you like
After 20 minutes, remove the tart from the oven and pour in the egg mixture, and then later the zucchini slices on top
Place back into the oven for 20 minutes or until the tart is firm to touch
You can either remove/tip out (like a cake on a cooling rack) the tart or just simply slice in the dish and enjoy