Spiced Spinach and Mushrooms in Almond Tartlets

Name: Spiced Spinach and Mushrooms in Almond Tartlets
Yield: Makes 6 Servings
Ingredients: ½ cup superfine chickpea flour or garbanzo bean flour; ¼ cup almond flour or almond meal; 2 tablespoons potato starch, tapioca starch, or cornstarch; ½ teaspoon sea salt; Freshly ground black pepper; 1 tablespoon freshly chopped rosemary; 1 tablespoon freshly chopped thyme; 3 tablespoons virgin coconut oil plus more for pans; 2 tablespoons virgin coconut oil or olive oil (for frying); 1 small red onion, finely chopped; ½ teaspoon ground cloves; 4 cups fresh spinach; 1 leek, thinly sliced (including green leaves); 12–15 crimini (baby bella) mushrooms, sliced; Juice of ½ lemon

By David Tamarkin and David Frenkiel and Luise VindahlPhotographer Johanna Frenkel

December 8, 2011

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Recipe notes