Spinach, goat’s cheese and pine nut tart

{ SERVES 4 }

This tart is a trusty friend when you want to take something simple but special along to a potluck feast or lunchtime communal gathering. Its gluten-free almond crust, filled with the flavours of creamy goat’s cheese, cumin, nutmeg and earthy pine nuts, just beckons to be shared with others. A beautiful recipe to extend love through food.

Crust

300 g (10½ oz/3 cups) almond meal

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon dried rosemary

125 ml (4 fl oz/½ cup) extra virgin olive oil or melted butter

2 tablespoons cold filtered water

Filling

2 tablespoons olive oil

3 brown onions, very thinly sliced

3 garlic cloves, crushed

500 g (1 lb 2 oz) English spinach, washed and chopped (can use frozen)

¼ teaspoon freshly grated nutmeg

1 teaspoon ground cumin

sea salt and freshly ground black pepper, to taste

4 eggs, whisked

200 g (7 oz) goat’s cheese, crumbled into large chunks

2 tablespoons raw honey (optional)

50 g (1¾ oz/¹/₃ cup) pine nuts

Preheat the oven to 180°C (350°F) and lightly grease a 22 cm (8½ inch) loose-based flan (tart) tin.

To make the crust, combine the almond meal, bicarbonate of soda and rosemary in a large bowl and mix well. In a separate bowl, whisk the olive oil with half the water. Stir the olive oil and water into the dry ingredients and mix well to combine. If the mixture is too dry, add more of the water. Spoon the mixture into the prepared tin and spread evenly over the base and up the sides. Bake for 10 minutes.

Meanwhile, to prepare the filling, heat the oil in a large saucepan and fry the onions for 6–7 minutes, until browned and caramelised. Add the garlic and cook for 1 minute, then remove from the heat and set aside.

Place the spinach in a large bowl and pour over boiling water. Allow to cool, then use your hands to wring it out until as dry as possible.

In a large bowl, mix the spinach, onions and garlic, nutmeg and cumin, then season with salt and pepper. Mix in the egg, half the goat’s cheese and the honey, if using. Spoon the mixture into the crust, crumble over the remaining goat’s cheese and scatter over the pine nuts. Bake for 15–20 minutes, until the crust, cheese and nuts are golden.