Spinach, leek & ricotta tart

This is my chickpea tart base! Its super versatile for savoury dishes! You could mix up the herbs, add some nutritional yeast for some additional protein + B12 if your vegan! This tart is a fabulous snack option, packed lunch, or dinner for the whole family!

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Ingredients:

Base: 

  • 1 ½ x cups almond meal 

  • ½ x cup walnuts 

  • 1 x clove garlic 

  • 2 x sprig rosemary 

  • 1 x can chickpeas 

  • 1 tsp baking powder 

  • ¼ x cup olive oil 

  • Sprinkle of salt (to taste) 

 

Tart filling: 

  • 1 x bunch leek 

  • 1 x bunch spinach 

  • 3 x eggs 

  • Dash of milk 

  • 300g ricotta 

  • 3 x cubes marinated goats feta from meradith dairy 

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Method:

  1. Preheat the oven to 180 degrees. 

  2.  Put all base ingredietns to a high powered blender and blend until completely smooth. 

  3. Press base into a lined tart baking tin, and add to the oven for 15 minutes or until golden. 

  4. In the meantime, in a seperate pan over medium heat, add olive oil, and leek and saute until beginning to turn transparent, and add the chopped spinach. Continue to sauté until wilted. Add a sprinkle of salt. 

  5. In another bowl, mix the eggs, ricotta, feta and milk together until thoroughly combined.  

  6. Once base and filling is cooked, add the spinach and leek mix, to the cheese mixture and mix together. Add to the base and pop back into the oven for 15 minutes.       

        

Nutritional information:

  • High in protein, healthy fats and, soluble and insoluble fiber attributed from the leek, chickpeas nuts, this one is sure to tick all the boxes.

  • Eggs are such a great addition to any diet, there’re nutritionally dense, containing fat soluble vitamins such as vitamin D, A, E & K.

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