Gluten Free Spinach Tart

Spinach tart on a plate with spinach and cashews

Rahel

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.

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Prep Time 40

Cook Time 40

Course tarts

Cuisine vegan

Servings large pieces

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.