from The Gluten-Free Almond Flour Cookbook by Elena Amsterdam
Spinach Sun-Dried Tomato Tart
2 tbsp grapeseed oil
3 medium shallots, thinly sliced
1 pound baby spinach
¼ cup finely chopped sun-dried tomatoes (dry packed)
3 large eggs, whisked
1 Herb Tart Crust, prebaked
-Preheat the oven to 350 degrees.
-Heat the grapeseed oil in a large skillet over medium
heat. Saute the shallots for 8 to 10
minutes, until lightly browned. Add the
spinach and sun-dried tomatoes, cover the pan, and cook for about 5 minutes,
until the spinach wilts.
-In a large bowl, combine the spinach mixture and
eggs. Pour the mixture into the
crust. Bake for 30 to 35 minutes, until
browned around the edges and cooked through.
Let the tart cool in the pan for 30 minutes, then serve.
Herb Tart Crust
1 ½ cups blanched almond flour
½ tsp sea salt
1 tbsp minced fresh rosemary or scallions (white and
green parts)
¼ cup grapeseed oil
1 tbsp water
-Preheat the oven to 350 degrees.
-In a large bowl, combine the almond flour, salt and
rosemary or scallions. In a medium bowl,
whisk together the grapeseed oil and water.
Stir the wet ingredients into the almond flour mixture until thoroughly
combined. Press the dough into a 9-inch
tart pan.
-Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool completely
before filling.
