CHEESY ASPARAGUS AND SPINACH TART
From The Diabetes Plan
Serves 8
Prep time: 10 minutes Cook time: 45 minutes
Ingredients
1 tbsp olive oil b
2 garlic cloves, crushed b
1 bunch baby asparagus, woody b ends trimmed, spears cut in half lengthways
2 cups baby spinach leaves b
4 free-range eggs, whisked b
150g mozzarella, grated b
1 tsp freshly grated nutmeg b
salt and pepper b
Almond pastry
1 cup almond meal b
¼ cup coconut flour, plus extra b for dusting
1 cup finely grated parmesan b
125g butter, cubed b
1 free-range egg, whisked b
With a light buttery low-carb pastry and a cheesy vegie filling, this dinner is just as delicious served cold for lunch the next day. Our recipe features iron-rich spinach and vitamin-rich asparagus, to give a boost of greens to your day.
Method 1
Preheat the oven to 180C fan-forced. To make the pastry, combine the almond meal, coconut flour and parmesan in a bowl. Add the butter and use your fingertips to rub the ingredients together to form a crumbly mixture. Add the egg and mix to form a dough.
2 Transfer the dough to a clean work surface, dusted with a little coconut flour. Carefully roll out the dough into a large 1.5cm thick rectangle and place in a rectangular 35cm x 10cm tart tin (the pastry is quite crumbly so use a rolling pin to help lift it into the tin). Prick the base with a fork. Bake the pastry for 10 minutes or until golden, then remove from the oven.
3 Meanwhile, heat the olive oil in a frying pan over medium heat. Add the garlic and asparagus and cook for 3-4 minutes, until the asparagus is tender. Add the spinach and stir until wilted.
4 Tip the vegies into the tart base. Save a few asparagus spears to place on top for decoration. 5 In a large bowl, combine the egg, mozzarella and nutmeg, and season with salt and pepper.
6 Pour the egg mixture over the vegetables and place the reserved asparagus spears on top. Bake in the oven for about 35 minutes, until the egg is cooked through and set. Serve.
The Diabetes Plan by Dr Peter Brukner, Macmillan Australia, $37