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Recipes

Spiced Spinach and Mushrooms in Almond Tartlets

By David Tamarkin and David Frenkiel and Luise VindahlPhotography by Johanna Frenkel
Image may contain Plant Food Meal Spinach Vegetable Lunch Dish Confectionery Sweets Pottery Vase and Jar
©JohannaFrenkel

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

Tartlet Shells

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

Filling

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

Need to make a substitution?

Preparation

  1. Tartlet Shells

    Step 1

    Combine the first 4 ingredients in a bowl; season with salt and pepper. Add coconut oil and 3 Tbsp. ice-cold water. Using your hands, work dry ingredients toward the center until dough forms. Gather dough into a ball, wrap in plastic, and chill for 30 minutes.

    Step 2

    Preheat oven to 375°. Divide dough evenly into 6 portions. Form each portion into a ball and press 1 dough ball evenly onto bottom and up sides of each tartlet pan. Trim dough flush with edge of pans. Prick bottom with a fork to prevent it from bubbling as it bakes. Bake until golden, about 15 minutes.

    Step 3

    Let tartlet shells cool slightly, then invert each pan and turn out shells onto a wire rack and let cool completely.

    Do ahead: Dough may be made 1 day ahead. Wrap tightly with plastic and chill.

  2. Filling

    Step 4

    Heat oil in a large skillet over medium heat. Add onion and cloves and cook until onion is lightly browned; add spinach, leek and mushrooms. Cook until spinach is brightly colored, 3–5 minutes. Add lemon juice and cook 2 minutes longer. Spoon 2 dollops filling into each tartlet shell and serve hot.

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