Free Healthy Recipe - Caramelised Leek, Onion and Rosemary tart with Spinach and Ricotta

Gluten free, Low fat, Low sugar, Wheat Free

A delicious savoury tart that uses a besan pastry shell, suitable for those who avoid wheat and gluten, as it is a flour made from chickpeas.

1 large blind baked besan pastry shell, (see recipe list)
1 leek finely sliced
3 medium onions, finely sliced in half rounds
2 sprigs rosemary, chopped
3 tbsp corn oil, (available from health food store)
1 bunch English spinach, washed and dried

Use a large blind baked pastry case as per pastry instructions, in the recipe list for besan pastry.
Preheat oven to 180 degrees Celsius.

Heat the oil in a wide pan and add the leek, onions and rosemary. Reduce the heat and sauté for 25 minutes stirring regularly. The onions and leek are ready when they have turned a golden brown colour.
Fill the part baked pastry shell with onions, add the raw spinach and top with ricotta. Bake in the oven for 20 minutes until the spinach is wilted.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 45 mins
Ready in: 55 mins

Suitable for:
Dinner, Lunch
See also:
Besan Pastry
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Nutritional Information - Per Serve
Kj 2282 kj
Calories 545 kcal
Fat 34 g
Saturated Fat 5.6 g
Total Carbohydrate 40.5 g
Total Protein 18.7 g
Fibre 6.8 g

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