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 VindahlPhotography by Johanna Frenkel

December 8, 2011

Image may contain Plant Food Meal Spinach Vegetable Lunch Dish Confectionery Sweets Pottery Vase and Jar

Recipe notes