Spinach and Onion Tart
May 15, 2013
The inspiration for this tart came from one of those nights. You know, the ones where there's only a weird mishmash of ingredients in the house and you don't feel like running to the store. On those nights, when I have eggs in the house, I usually just cook them, serve with gluten-free bread and a salad and call it dinner. The other night, since I had a little time, I decided to bake a savory spinach and onion tart instead of making my standby (read: boring) egg dinner.
I started making my standard savory tart crust recipe but then I stopped myself. Lately I've baked more with whole grain gluten-free flour. So I simply traded the white rice flour for sorghum flour. The only change I expected in the crust was the addition of the nutty whole-grain flavor sorghum flour brings to recipes. The finished crust, however, surprised me. It was not only more flavorful but had a wonderfully hearty, almost bread-like texture. It reminded me of the whole wheat tart crusts I enjoyed during my gluten-eating days.
As for the filling, I sauteed some spinach and caramelized a few onions because they were some of the only things kicking around my kitchen. But feel free to use any roasted or sauteed vegetable that you love. If you aren't dairy-free, add some cheese to the filling. Feta, either crumbled or cubed, works well, as does gruyere and freshly grated parmesan. If you're in the mood for an earthy cheese flavor, add some gorgonzola.
While this recipe is easy (even if you've never made a tart before), it does require some time. From start to finish, it takes about two hours to make. That's the bad news. The good news is that much of that time is unattended cooking while the tart either chills or bakes. No matter how you fill it, this recipe makes a dinner that's perfect for nights when you don't have much in the house.