Spinach & Tomato tarts
SPINACH & TOMATO TART
Who doesn’t love a good tart. Well it had been a while for me!!
I knew you could get gluten-free puff pastry but never really thought about getting it as it can have some pretty wild ingredients to make it work, but this felt like a fun weekend treat for me and @joisie to make together. We made up for the healthiness with our toppings. I have to say I was really impressed with the quality of the product, it felt like the real deal, but it has been a good 4 years since I have had proper pastry. Josie was craving a spinach one and I was in for a sweet caramelized tomato combo, both were delicious. Josie made a cashew cream for hers, it was like being sent back to Turkey but with a healthy vegan twist.
Serves 4 (2 greedy people)
Tomato Tart
half gluten-free rus-rol puff ready roll (other half for spinach tart)
1 small punnet cherry tomatoes (sliced)
Handful red onion rings (sliced)
1 garlic clove (finely sliced)
1 teaspoon tomato puree
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon oregano
drizzle honey / agave
drizzle pomegranate molasses
drizzle rapeseed oil,
egg wash (optional)
good pinch sea salt
crack black pepper
Spinach & Cashew Cheese Tart
half gluten-free rus-rol puff ready roll
4 bundles frozen spinach (steamed)
2 cloves garlic (sliced)
½ teaspoon pul biber
drizzle rapeseed oil,
good pinch sea salt
crack black pepper
Cashew Cheeze
1 mug cashews
¾ mug of water
3 tablespoons nutritional b12 flakes
2 tablespoons apple cider vinegar
2 teaspoons wholegrain mustard
good pinch sea salt
crack black pepper
Garnishes
Extra virgin olive oil, oregano, pul biber
Method
Tomato Tart
Finely slice the tomatoes about half a CM thick. Finely slice onion from the tip so you get whole ringlets. Finely slice garlic. The tart will only take about 15 minutes to cook to bare in mind you want to make sure that the tomatoes and onions don't frazzle to nothing and keep their shape and flavour. Fold the edges of the tart in, about 2 cm, long edges first then short on top, this will hold the mixture in and create a nice crust. Smear your puree in the middle and to the edges you just folded. Then layer the tomatoes and the onion in the pastry and add fennel seeds, caraway and oregano and finish with oil, honey, and molasses. You can egg wash the edges and season those with more caraway.
Spinach Tart (Josie's Recipe)
Soak 1 mug of cashews in boiling water for 15 minutes (you will be left with plenty left over for something else). Add frozen spinach to a steamer and let it heat through and thaw. Finely slice garlic and saute in a pan with some rapeseed oil. Add the spinach to the pan and mix along with a pinch of chilli or pul biber and some seasoning a saute on low for a few minutes, then keep aside. Now drain the cashews and add to a blender or food processor with the other ingredients, you want it to be nice and thick but still liquid. Now fold the edges of the tart in, about 2 cm, long edges first then short on top, this will hold the mixture in and create a nice crust. Smear a nice thick layer of the cashew cheese in the centre and layer on the spinach.
Follow the pastry packet guidelines for cooking the tarts. Take about 15 minutes.