Gluten-Free Savory Spinach and Onion Tart
Carsley's Quinoa Pie Crust/Shell
1 1/3 cup cooked Quinoa
¼ cup fresh ground Almond Flour
¼ cup Shredded Manchegga Cheese (or other hard goat/sheep cheese)
1 whole egg
Mix ingredients together and pat into pie plate.
Bake at 350 for 25 minutes. Cool and fill with your favorite savory filling.
Carsley's Spinach & Onion Tart
1 LB fresh Spinach
2 large Onions or Leeks sliced
4 cloves fresh Garlic (more or less to taste)
4 TLBS Olive Oil
1 cup Ricotta Cheese
1 cup Yogurt or Sour Cream (or ½ each)
3 eggs
1/8 tsp Nutmeg
1/8 tsp Cayenne Pepper
¾ cup Gluten-Free flour mix (see below)
Wash spinach and steam tender. Cool, then pat dry and coarsely chop. Saute onion/leeks and garlic till translucent then add the spinach. Remove from heat and allow flavors to blend as mixture cools.
Mix together the Ricotta with the remaining ingredients and pour over the cooled spinach/onion mix. Pour into Quinoa pie crust, top with shredded Manchegga cheese and bake @ 350 for 50 minutes.
Pie should be puffy in the middle and is done when knife inserted in center comes out clean.
Cool 10 minutes before cutting.
Serve with a dollop of sour cream or yogurt on top.
Carsley's Gluten-Free Flour Mix
All Blood Types
makes 6 ¼ cups
2 ½ cups Rice flour
1 ¼ cup Soy flour
½ cup Flax seed meal
¾ cup Buckwheat flour
2/3 cup Tapioca flour
1/3 cup Quinoa flour
¼ cup Xanthan gum
I like to include the Xanthan gum in my flour mix, instead of adding it later. My thought is, I'll always have just the right amount needed for the recipe.