- Prep Time
- 15 mins
- Total Time
- 1 h 10 m
- Serves
- 8
Ingredients
- CRUST:
- 1 cup
- Bob’s Red Mill Potato Flour
- 250 mL
- 1/2 cup
- Bob’s Red Mill Brown Rice Flour
- 125 mL
- 1/4 cup
- Bob’s Red Mill Natural Raw Whole Flaxseed
- 60 mL
- 1 tbsp
- chopped fresh thyme leaves
- 15 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/2 cup
- cold unsalted butter, cubed
- 125 mL
- 1
- egg, beaten
- FILLING:
- 1 lb
- fresh spinach
- 500 g
- 2 tbsp
- olive oil, divided
- 30 mL
- 2
- shallots, peeled and thinly sliced (about 1/2 cup/125 mL)
- 1
- small zucchini, thinly sliced (about 1 cup/250 mL)
- 1
- egg, lightly beaten
- 1
- small pkg (113 g) fresh goat cheese, crumbled
- 1/4 tsp
- each salt and pepper
- 1 mL
- 4 slices
- prosciutto, sliced in half lengthwise (optional)
Method
Step 1
Using a food processor, pulse together potato flour, brown rice flour, flaxseed, thyme, salt and pepper until combined. Add butter; pulse until butter is size of peas, about 10 pulses. Blend egg with 4 tbsp (60 mL) ice water. Add to food processor; pulse just until dough comes together. If dough is still dry, add more water, 1 tbsp (15 mL) at a time.
Step 2
Preheat oven to 375°F (190°C). Crumble dough evenly around a 9-inch (23 cm) non-stick tart pan with a removable bottom. Using fingers, press dough to evenly cover bottom and side of pan; smooth surface by pressing with bottom of a measuring cup. Prick dough all over with a fork. Bake until golden brown, about 20 minutes. Let cool in tart pan on rack. Reduce oven to 350°F (180°C).
Step 3
Meanwhile, in a large pot, cook spinach with 1/4 cup (60 mL) water over medium heat, stirring occasionally, until wilted, about 3 minutes. Drain well; let cool. Lay spinach in single layer on a tea towel; roll towel into a log. Twist and squeeze towel to drain as much excess water as possible. Coarsely chop spinach and transfer to a large bowl. Dry pot and return to heat; add 1 tbsp (15 mL) oil. Sauté shallots and zucchini until softened, 3 to 4 minutes. Add to spinach.
Step 4
Whisk together egg, goat cheese, salt and pepper. Add egg mixture to spinach mixture; gently stir to combine. Pour filling into prepared tart shell; spread evenly. Bake until egg is set, about 20 minutes.
Step 5
Let cool in tart pan on rack to room temperature. Garnish tart with prosciutto (if using). Drizzle with remaining oil to serve.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the tart
- Calories:
- 290
- Fat:
- 15 g
- Carbs:
- 31 g
- Fibre:
- 4 g
- Cholesterol:
- 70 mg
- Protein:
- 9 g
- Sodium:
- 290 mg
