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Made a modified old favourite spinach slice from Donna Hay cookbook today. The original recipe is more of a slice but I made individual tarts adding a gluten free almond and Rosemary base to convert it to a tart recipe. Served this with a sweet potato and rocket salad also from Donna Hay.

Straight out of the oven.

Straight out of the oven.

Crust Ingredients:

1 1/2 cups almond flour (I make my own by adding using a food processor)
1/4 teaspoon salt
2 teaspoons fresh chopped rosemary

Pinch ground black pepper

1/3 cup coconut oil softened
1 to 2 Tablespoons cold water

Preheat oven to 180C. Lightly oil tart pan/s and set aside.
Place the dry ingredients into a food processor. Add softened coconut oil and mix till combined. Add in the ice water, starting with just 1 tablespoon at a time until the mixture begins to hold together. If the dough is not holding together, add a second tablespoon of cold water. Press into a ball. This mixture lasts for days in the fridge, just cover in plastic wrap until you are ready to bake it.
Press mixture into tin and bake for 15 minutes. Let cool slightly before adding your favourite filling.
1 diced onion
1 crushed garlic clove
1 tbs oil
1 packet frozen spinach (250g)
500g ricotta cheese
250g feta crumbed
1/3 cup grated cheese
5 eggs
Salt and pepper to taste
Cherry tomatoes halved


Fry onion and garlic in oil till softened. Add spinach. Let mixture cool.

Add all the other ingredients except for the tomatoes and whisk till mixed through.
Pour into tins and top with cherry tomatoes. Place seeded side up.
Cook in heated oven (180C) for 40 mins or till cooked through. Serve hot or cold