Skip to Content
Makes
Serves: 8
Level
very easy
Prep Time
15
Total Time
70

Ingredients

CRUST:
1 cup
Bob’s Red Mill Potato Flour
250 mL
1/2 cup
Bob’s Red Mill Brown Rice Flour
125 mL
1/4 cup
Bob’s Red Mill Natural Raw Whole Flaxseed
60 mL
1 tbsp
chopped fresh thyme leaves
15 mL
1/4 tsp
each salt and pepper
1 mL
1/2 cup
cold unsalted butter, cubed
125 mL
1
egg, beaten
FILLING:
1 lb
fresh spinach
500 g
2 tbsp
olive oil, divided
30 mL
2
shallots, peeled and thinly sliced (about 1/2 cup/125 mL)
1
small zucchini, thinly sliced (about 1 cup/250 mL)
1
egg, lightly beaten
1
small pkg (113 g) fresh goat cheese, crumbled
1/4 tsp
each salt and pepper
1 mL
4 slices
prosciutto, sliced in half lengthwise (optional)

Method

Step 1
Using a food processor, pulse together potato flour, brown rice flour, flaxseed, thyme, salt and pepper until combined. Add butter; pulse until butter is size of peas, about 10 pulses. Blend egg with 4 tbsp (60 mL) ice water. Add to food processor; pulse just until dough comes together. If dough is still dry, add more water, 1 tbsp (15 mL) at a time.
Step 2
Preheat oven to 375°F (190°C). Crumble dough evenly around a 9-inch (23 cm) non-stick tart pan with a removable bottom. Using fingers, press dough to evenly cover bottom and side of pan; smooth surface by pressing with bottom of a measuring cup. Prick dough all over with a fork. Bake until golden brown, about 20 minutes. Let cool in tart pan on rack. Reduce oven to 350°F (180°C).
Step 3
Meanwhile, in a large pot, cook spinach with 1/4 cup (60 mL) water over medium heat, stirring occasionally, until wilted, about 3 minutes. Drain well; let cool. Lay spinach in single layer on a tea towel; roll towel into a log. Twist and squeeze towel to drain as much excess water as possible. Coarsely chop spinach and transfer to a large bowl. Dry pot and return to heat; add 1 tbsp (15 mL) oil. Sauté shallots and zucchini until softened, 3 to 4 minutes. Add to spinach.
Step 4
Whisk together egg, goat cheese, salt and pepper. Add egg mixture to spinach mixture; gently stir to combine. Pour filling into prepared tart shell; spread evenly. Bake until egg is set, about 20 minutes.
Step 5
Let cool in tart pan on rack to room temperature. Garnish tart with prosciutto (if using). Drizzle with remaining oil to serve.
Share This

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the tart
Calories:
290
Fat:
15 g
Carbs:
31 g
Protein:
9 g
Cholesterol:
70 mg
Fiber:
4 g
Sodium:
290 mg