Seasonal Roasted Tomato and Spinach GF Tart

August 8, 2018

 The heatwave has blessed us with an abundance of sweet juicy tomatoes this year and in this tart they stand on their own in full glory alongside some seasonal spinach.  The base for this tart is gluten and dairy free as it is made with nuts and seeds.  I have adapted this recipe from the 'Honestly Healthy for Life' cookbook to make it low in fodmaps and gut friendly, so suitable for those working with any I.B.S related digestive complaints.  

 

Crust:

 

200g ground almonds

2 sprigs rosemary

5 tbsp coconut oil

1 tsp caraway seeds

pinch himalayan salt

1 tbsp water

100g pumpkin seeds

50g sunflower seeds

 

Topping:

 

600g In season tomatoes

1 tbsp garlic oil

4 tbsp olive oil

1 tbsp thyme or oregano leaves

Himalayan salt

Black pepper

2 tbsp balsamic vinegar

500g spinach leaves

 

Method:

Preheat oven to gas mark 3. 160 degrees.  Grease a 19cm (7 1/2 inch) flute tin with coconut oil. 

 

Cut the tomatoes in half and dress with the oil, balsamic vinegar, herbs, and seasoning.  Roast cut side up in the oven on a tray lined with baking paper for 10 minutes.  If you have time slow roast for an hour until caramelised.

Wilt the spinach by pouring hot water over it in a steamer and letting it steam for a minute with the lid on.  Cool by running cold water over a colander.  Drain and squeeze out as much water as possible with your hands and then press in to a tea towel.  Finely chop of blitz the spinach with a tbsp olive oil.

To make the crust first pulse together the pumpkin and sunflower seeds, rosemary, caraway, oil and water until fine but still remaining  a bit of texture.  Mix together with the ground almonds and combine until the mixture comes together.   Press firmly in to a fluted tin greased with coconut oil and bake for 20-25 minutes at gas mark 3, 170 degrees until starting to go golden.

Remove from oven, scatter your spinach over the base of the tart, top with the tomatoes and a few sprigs of fresh thyme and bake for a further 5 minutes.  

Cool and then slice.  The crust can be quite delicate so I like to cool completely and then chill in the fridge before cutting to allow the coconut oil to bind the crust together. Great served cold for lunch with a side salad.

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