the everything tart (gluten free, and dairy free option)

I call this the everything tart, because it has it all. Sweet, salty, smoky, tangy, spicy, and nutty. It’s a combination of flavors and textures that makes this tart fun to make and eat. 


  • 1 tart shell recipe
  • slices of crispy, cooked bacon, crumbled into pieces
  • 2-3 Tablespoons olive oil or coconut oil for sautéing
  • 1 yellow onion, chopped
  • 2 cloves of garlic, roughly chopped
  • 1 bunch of kale, roughly chopped
  • 4 eggs, plus one egg yolk
  • 1/2 cup full fat, plain yogurt
  • 2 tablespoons dried currents or raisins 
  • 1/4 feta cheese, crumbled
  • salt and pepper, to taste
  • 1 teaspoon red chili pepper flakes


  1. Preheat oven to 350 degrees F
  2. Heat oil in a sauté pan over medium heat. Add onions and cook, stirring occasionally. 
  3. Sauté for about one minute. Add a couple of tablespoons of water if too dry, then cover and let the kale steam about 5-6 minutes. Take off heat.
  4. Beat the eggs and yogurt together in a medium bowl. Add the kale and onion mixture to the eggs and yogurt when it’s cool enough to not cook the eggs. Stir in the currants and bacon.
  5. Add the filling to the tart crust. Sprinkle the top with cheese. Bake for about 30 minutes, or until the center is set. 
  6. Let cool, then enjoy! This tart is tasty eaten warm, room temperature, or even cold.