share
cookmode
You must be logged in to bookmark
Log In / Sign Up
bookmark

Click here to see the related post

Spinach and Feta Tart with Hemp Seed Pate Brisee ~ Gluten – Free

img_0267_3

Ingredients

1 recipe hemp pate brisee tart dough*

2 teaspoons organic coconut oil

16 ounces organic frozen spinach, chopped

½ cup fresh leeks, cleaned, thinly sliced

 salt & pepper, to taste

1 teaspoon italian seasoning

4 large eggs

1 ¼ cups feta cheese, large crumbles – room temperature, more to use as topping

3 tablespoons fresh dill, cleaned, dried, rough chop

¼ cup fresh spinach leaves, cleaned and dried

1 teaspoon melted butter

Instructions

1

Roll out tart dough into tart shell as directed in recipe and refrigerate. Preheat the oven to 350 degrees.

2

Make filling: In a large skillet, warm the coconut oil over moderate heat. Add the frozen spinach and sauté 3 minutes. Add the leeks and stir.

3

Cover, turn down the heat and cook until the spinach has thawed, and is warmed through. Season with a generous amount of salt and pepper, remove from heat and cool.

4

In a large bowl, whisk the eggs. Add the spinach mixture and feta cheese and combine well with a whisk or fork, breaking up the feta to make it creamy.

5

Add the dill and pour into the unbaked tart shell. Fold over the edges of dough facing inward.

6

Top with the fresh spinach leaves all over. Add some raw asparagus spears (4″ lengths) if desired.

7

Brush with a little melted butter. Scatter some extra feta on top if desired, for look and color.

8

Place the tart on a baking pan and bake for 45 minutes until slightly puffed, set and the crust is golden brown.

9

Cool, cut into large wedges and enjoy.

This recipe can not be reproduced, without the consent of it’s author, Karen Sheer

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode