Gluten Free Spinach Tart Recipe

Name: Gluten Free Spinach Tart
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 cup Bob’s Red Mill Potato Flour; 1/2 cup Bob’s Red Mill Brown Rice Flour; 1/4 cup Bob’s Red Mill Natural Raw Whole Flaxseed; 1 tbsp chopped fresh thyme leaves; 1/4 tsp each salt and pepper; 1/2 cup cold unsalted butter, cubed; 1 egg, beaten; 1 lb fresh spinach; 2 tbsp olive oil, divided; 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; 4 slices prosciutto, sliced in half lengthwise (optional)

Ingredients

1 cup Bob’s Red Mill Potato Flour
1/2 cup Bob’s Red Mill Brown Rice Flour
1/4 cup Bob’s Red Mill Natural Raw Whole Flaxseed
1 tbsp chopped fresh thyme leaves
1/4 tsp each salt and pepper
1/2 cup cold unsalted butter, cubed
1 egg, beaten
1 lb fresh spinach
2 tbsp olive oil, divided
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
4 slices prosciutto, sliced in half lengthwise (optional)

PREP TIME 15m	COOK TIME 55m	TOTAL TIME 1h10m
YIELD 8 servings

Instructions

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.
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).
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.
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.
Let cool in tart pan on rack to room temperature. Garnish tart with prosciutto (if using). Drizzle with remaining oil to serve.

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