Kale and Carrot Tart

Ingredients

• 3/4 cup whole-wheat flour 
• 3/4 cup all-purpose flour 
• 2 tablespoons flaxseed meal 
• 1/2 teaspoon salt 
• 6 tablespoons olive oil 
• 1/3 cup plus 2 tablespoons water 
• 3 tablespoons water 
• 1 cup DOLE® Shredded Carrots 
• 14 ounce (12 packed cups) DOLE Organic Super Spinach 
• 1/3 cup crumbled feta 
• 1/3 cup diced fresh DOLE Tropical Gold® Pineapple 
• 1 teaspoon curry powder 
• 2 egg whites 
• 3/4 cup prepared hummus 
• Salt to taste

Directions

1. Preheat oven to 425°F.
2. Combine flours, flaxseed and salt in large bowl. Stir in olive oil and 1/3 cup plus 2 tablespoons water until it pulls together into a dough. Place on lightly floured surface and roll into 12-inch round. Transfer dough to 9-inch tart or pie pan, pressing it into the bottom and sides. Prick dough with a fork all over. Bake 20 minutes or until lightly browned. Set aside.

3. Reduce temperature to 350°F. In a skillet, heat 3 tablespoons water to boiling and cook carrots 1 minute or until soft. Stir in spinach and kale blend; continue cooking 2 minutes or until it wilts. Tightly squeeze greens, draining off excess liquid. Transfer greens to mixing bowl and stir in feta, pineapple, curry powder, salt and egg whites, set aside.

4. Spread hummus over bottom of tart crust. Top with kale mixture. Bake 30 minutes. Cut into 8 wedges and serve warm or room temperature.