Wednesday , October 27 2021

Spinach, onion and walnut tart

By Sara Matthews


For the crust
150g of ground almonds
50g of walnuts
1/2tsp of sea salt
21/2tsp of dried sage
a good grind of black pepper
50ml of coconut oil, melted
1tbsp of water

For the filling
A dash of rapeseed oil or coconut oil
550g of onions, finely sliced
2tbsp of maple syrup
200g of spinach
50g of walnuts, roughly chopped
juice of 1 lime
salt & pepper to taste

Serves Eight

Pre-heat the oven to 180°C. Lightly grease a 22cm pie dish or flan case. I use a loose bottom flan case to make it easier to remove 

For the crust
Start with the crust. Add the walnuts to a food processor and pulse until they are finely ground. Add the ground almonds, salt, dried sage, pepper then pulse to mix and combine. Add the water and melted coconut oil then pulse to combine. Tip the mixture into the prepared flan case and press firmly round the slides and base of the tin, covering evenly. Bake in the oven for 10 minutes. Remove and allow to cool. While the base is in the oven you can start the filling

For the filling
Add the oil to a large frying pan and over a low/medium heat, cook the onions, adding the salt, pepper and maple syrup. Cook these slowly for about 20 minutes or until the onions begin to caramelise. Add the walnuts, spinach and lime juice and cook for a further 10 minutes. Spoon the mixture into the cooked flan case, spreading evenly and pressing down. Bake in the oven for 15-18 minutes until the crust is golden and the top of the onions start to brown and crisp. Serve hot or cold 

Recipe published in Feast, issue 26.

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