With all the pizza dough and bread making going on around here, y’all might’ve thought I was getting a little far from the “unprepared” part of The Unprepared Kitchen. Let me assure you this isn’t so! I am still all about last-minute shortcuts because I’m tired, lazy, or out of essential ingredients, and this Kale Chickpea Feta Tart is the perfect example.
You absolutely can make your own whole-wheat or gluten-free crust for this tart, but I did not. I used an organic frozen one that was quite tasty.
This is firmer than a quiche, and the chickpeas, leeks, and kale give it more of a dinner taste than a breakfast taste. But you could eat it at virtually any time of the day. I made it with two friends, and there wasn’t any leftover by the time we were done.
Kale, Chickpea & Feta Tart
- 3/4 cup canned chickpeas
- 2 garlic cloves
- 1 leek
- 1 bunch lacinato kale
- 2 slicing tomatoes
- zest of 1 lemon
- 1 precooked whole-wheat pie crust
- 4 oz. feta cheese
- 6 eggs
- leaves from 3 sprigs thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat oven to 350. Mince garlic, chop leek, kale and tomatoes, and zest lemon. Melt coconut oil in a skillet over medium heat; sauté leek 3 minutes, add garlic and cook for 1 minute, then add tomato and kale and cook 5 minutes. Remove from heat and stir in chickpeas.
- Pour vegetable mixture into pie crust. Crumble feta and sprinkle over pie evenly. Blend eggs, lemon zest, thyme, and salt and pour over vegetables. Bake 30 minutes.
All image credits: @emilyathomeandaway http://instagram.com/emilyathomeandaway