Spinach & Walnut Tart

Sara Matthews recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.

Method

Pre-heat the oven to 180c. 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 slices 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 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.