Every once in a while I’ll get really inspired to make a recipe from Martha Stewart Living or Food & Wine. I’ll admit to drooling over photos in both magazines but rarely taking the time to make them. Usually the multiple steps or my lackluster pantry stop me. But the June issue of MSL is filled with beautiful dishes and ideas and I couldn’t brush off the inspiration.
This tart was a relatively simple dinner shared with two friends. We got dressed up, ate al fresco and chatted away. The best part is that this tart is great at room temperature, making it perfect for a dinner drawn out over a few hours (because seconds will be requested).
Prep Time: 35 minutes
Cook Time: 70
Keywords: bake gluten-free vegetarian almond meal spinach swiss chard summer
Ingredients (serves 6)
- 3/4 cup almond flour
- 3/4 cup all purpose gluten-free flour
- 1 tsp salt
- 2 tbsp black sesame seeds
- 1/3 cup olive oil
- 1/3 cup water
- 2 1/2 bags of pre-washed baby spinach
- 1 large bunch of swiss chard, stems and leave separated
- 1 tbsp olive oil
- 1 shallot, diced
- 1 garlic clove, minced
- 1/4 tsp red pepper flakes
- 2 ounce feta cheese
- 2 eggs, beaten
- 1 medium tomato, diced
Preheat oven to 425F.
Whisk together the flours, salt, and sesame seeds in a large bowl. Stir in oil and water and mix well until a ball forms.
Press dough into a large pie or tart pan to cover the bottom and sides. Prick the bottom with a fork.
Bake for about 35 minutes until brown and allow to cool on a rack.
Reduce the oven temperature to 350F.
Place greens into a large pot over medium heat and stir occasionally. Once fully wilted, press in a strainer (or cheese cloth) to remove the excess water. Set greens aside in a large mix bowl.
Wipe out the pot and heat olive oil. Add the shallot, garlic and red pepper flakes. Cook until the shallot is soft, about 5 minutes. Add to the greens.
Add the feta, eggs and salt to the green mixture. Mix well until combined.
Pour the filling into the crust and spread evenly. Bake until the tart is set, about 35 to 40 minutes. Add the tomatoes to the top of the tart half way through the baking.
Serve with additional cheese if desired.