Are you looking for an exciting and tasty tart recipe? Then you’re surely looking at the right recipe blog post. This gluten-free spinach tart with sun-dried tomatoes tastes simply unforgettable.
I <3 spinach!!
Here’s my confession… I just love spinach! In smoothies, in salads, steamed, in stir-fries and of course in tarts!
I made this tart for my friends and they just loved it. Even though they’re not vegan and don’t mind eating gluten they found this tart to be remarkably delightful.
Since this recipe has quite a few steps I’m giving you a detailed photo instruction.
First step… Prepare the dough.
Prepare the cashew cream sauce by following this instruction here.
Gluten Free Spinach Tart
With this tart, you'll convince anyone that spinach is absolutely delicious. The dried tomatoes make it extra special and the cashew cream sauce gives this vegan tart a cheezy taste.
Ingredients
For the dough:
- 1 flax egg 1tbsp flax meal (12g + 3tbsp water mixed together)
- 1 cup 140g corn flour
- 1/2 cup 50g rolled oats, ground into flour
- 1/2 cup 50g almonds, ground into flour
- 4 tbsp olive oil
- 6 tbsp water
For the filling:
- 1 tbsp olive oil
- 3 cloves of garlic finely chopped
- 500 g spinach chopped
- 100 g sun-dried tomatoes cut into slices
- 1 batch of cashew cream sauce prepare like shown in the recipe
Instructions
- Prepare dough by combining all ingredients and kneading the dough for a minute. Then set aside.
- Prepare a portion of cashew cream sauce. Perhaps you'll want to add some water to make it more liquid.
- Heat olive oil in a frying pan. Saute garlic and spinach and slices of dried tomatoes on medium heat for a few minutes.
- Add cashew cream sauce, stir and turn off the stove.
- Roll out the dough and place it in a 23cm tart tin.
- Pour the filling onto the dough.
- Bake for 35-40 minutes.
Notes
Best served with some fresh salad.
Tried this recipe?Let us know how it was!
