Spinach and Bacon Tart with nutty Almond case
375 g ground almonds (meal)
2 teas sea salt
½ teas bi carb soda
30 g butter at room temp
250g bacon or pancetta chopped
1 large onion halved and finely sliced
2 garlic cloves finely chopped
180 g fresh spinach chopped
250 mls full fat coconut milk
80 g cherry tomatoes
1 handful of fresh parsley leaves and stalks finely chopped
1 tabs fresh thyme leaves 1 teas if dried
Sea salt and black pepper
- Mix the pastry ingredients by hand to form a dough and then roll into 3 mm hick disc between 2 sheets of baking paper. Line a 24 cm diameter ceramic flan dish. Line the pastry case with greaseproof paper, fill with baking beans and chill in the fridge for 20 mins.
- Preheat oven to 180
- Put bean filled chilled tart case in the oven to bake for 10 mins, then remove the baking beans and paper and bake for a further 10 mins until lightly browned. Set aside and reduce oven temp to 170
- For the filling fry the bacon or pancetta in a large dry frying pan over a medium heat for 4 minutes until crispy. Remove from pan and set aside.
- Cook onion in the bacon fat over a low heat for about 12 minutes until caramelised adding a touch of ghee (clarified butter) if needed. Make sure not to overcrowd the pan as it will prevent the onion from caramelising. Add the garlic to cook for the final few minutes
- Tip in the spinach and allow it to cook down until any excess liquid has evaporated. Remove from heat.
- In a large bowl, whisk together the eggs and coconut milk. Add the cooked bacon bits with the onion and spinach mixture, then season with salt and pepper.
- Pour the egg mixture into your pre-baked tart case. Top with halved cherry tomatoes cut side up and push them down slightly. Bake for 35 minutes until golden brown on top and just set in the middle, jiggly but not runny.
- Remove from oven and cool for 15 minutes. Serve warm with a sprinkle of chopped parsley. This is great for the school or office lunch.