My daughter, however, decided, that she had enough of the party after 45 minutes and rather wanted to play with her gifts upstairs in her room than spending time with the guests. Oh well. It was a roller coaster ride, and in the end, everyone had a good time. At some stage. I guess.Today I can still feel the party in my bones. It takes a lot out of me to try and make everyone happy while chatting nicely to the parents. I tried to fix myself with good food: lots of green stuff, fresh fruit, and nuts, no gluten, no grains, no sugar. Those are my recovery foods for whatever has to be recovered from.
However, this spinach tart I made and ate sometime last week, to probably (unconsciously) prepare me for (the hardships of) the party. I finally managed to get the gluten-free pie/tart crust right. That had been the missing piece in this spinach tart for a quite some time. My daughter managed to eat a piece of this tart by gobbling up all of the tart crust, but left all the spinach filling on the plate. Husband took one bite and said it was too spinach-y. He prefers the Bacon Leek Tart. Oh well, one can’t have everything… more for me then.
I absolutely loved every single bite of it. And I am very proud to share this recipe with you now. I hope you will like it as much. Bon appetit!
GLUTEN FREE SPINACH GOAT CHEESE TART
3/4 cup buckwheat flour
1/2 cup almond meal
3 tablespoons gluten free flour mix
In a food processor, combine buckwheat flour, almond meal, GF flour mix and salt. Add butter cubes and pulse until mixture becomes crumbly. Add water and egg, and process until it forms a ball. Form a disc out of the dough and wrap tightly with cling wrap. Keep in refrigerator for at least 30 minutes.
Preheat oven to 190C/375F. Lightly grease a 8-inch tart pan.
Between two sheets of wax/parchment paper, roll out the dough in the shape of your tart pan. Remove the top sheet of waxed paper and take the remaining sheet with the dough and gently turn upside down onto the tart pan. Peel off the wax paper and gently press the crust dough into the pan and up the sides. If the dough tears, patch it back together by using small pieces of dough. Remove excess dough. Pre-bake for 15 minutes.
Meanwhile, heat the olive oil over medium heat. Saute chopped onions for a few minutes, then add minced garlic. Stir in spinach and cook until just wilted. Season with salt. Set aside.
Lightly beat the eggs. Add goats cheese and whisk until the mixture is smooth. Season with salt, pepper and freshly grated nutmeg.
Transfer spinach into pre-baked tart crust. Pour over the egg cheese mixture. Make sure the spinach is evenly covered. Sprinkle walnuts on top and bake for 20 minutes at 180C/350F, or until egg has set. Take out of the pan. Cut into wedges. Serve warm.