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Hillside Nursery, Toftwood, Dereham, Norfolk, NR19 1NP

Spinach & Walnut Tart

Sara Matthews
Spinach & Walnut Tart

I love the flavour combination of onion, walnut and sage and this tart has it all. It is great eaten cold as part of a buffet or served hot with roasted or steamed vegetables. Using nuts to make the pastry crust gives an added texture and is a great replacement for pastry.


  • Crust
  • Ground Almonds (150g)
  • Walnuts (50g)
  • Sea salt (1/2 tsp)
  • Dried Sage (2 1/2 tsp)
  • Black Pepper (Good Grind)
  • Melted Coconut Oil (50ml)
  • Water (1 tbsp)
  • Filling
  • Rapeseed Oil or Coconut Oil (Dash)
  • Onions Finely Sliced (550g)
  • Maple Syrup (2 tbsp)
  • Spinach (200g)
  • Finely Chopped Walnuts (50g)
  • Lime Juice (1)
  • Salt & Pepper (Season)


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.

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