Rainbow chard is packed with skin-clarifying riboflavin and zinc, as well as biotin, which is essential for healthy skin, hair and nails. Goat cheese is also easier on the digestive system than cow's.
What You'll Need
Buckwheat and hazelnut pastry
- 1 cup buckwheat flour
- 1 cup finely ground hazelnuts
- 1/4 cup arrowroot
- 1/2 tsp Himalayan salt
- 2 1/2 tbsp macadamia oil
- 1 large egg, lightly beaten
- 1 1/2 tbsp water
- 1 tbsp apple cider vinegar (unpasteurised)
- 1 tbsp olive oil
- 1 small brown onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 7 oz. rainbow chard, coarsely chopped
- Finely grated zest of 1 lemon
- Himalayan salt and freshly ground black pepper
- 3 1/2 oz. soft goat's cheese
- 5 1/2 oz. cherry tomatoes, halved
- 1 small handful basil leaves, coarsely chopped
- 1 small handful thyme leaves, coarsely chopped
- 6 large eggs
- 2/3 cup almond milk
Step 1: Preheat the oven to 400ºF. Lightly grease a 9 in. loose-based fluted tart pan with coconut oil. Refrigerate.
Step 2: 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.
Step 3: Press the dough evenly into the base and sides of the prepared pan. Prick the base several times with a fork. Bake for 15 minutes, or until crisp and golden brown.
Step 4: 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 caramelize. 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.
Step 5: Scatter half of the goat 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.
Step 6: 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.
Step 7: 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.
Step 8: Remove from the tin and slice to serve.
Tip: The tart can be served warm, at room temperature or chilled.