Keto Spinach And Cucumber Tart Recipe

Fusion cuisine

Keto Spinach and Cucumber Tart recipe

About this recipe

A delicious keto-friendly tart featuring a flaky almond flour crust, creamy spinach filling, and refreshing cucumber slices. Perfect for a satisfying and healthy dinner.

Ingredients

  • 1 Bunch Baby Spinach - Bunch
  • - Thyme Bunched Herb
  • Pack Tray Of 30 Medium Free Range Eggs
  • 450G Natoora Echalion Shallots
  • NaN Unsweetened Almond Beverage
  • 450 G English Cucumber 450-550g
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • 220 Ml The Coconut Collab Plant-Based Double Cream
  • 400G Sabarot Chia Seeds, 400G
  • NaN Old India Blanched Ground Almond Flour
  • NaN Old India Coconut Flour
  • - Mill & Mortar Finishing Salt Flakes Gift Set
  • 250 ml Critida Lemon Infused Olive Oil 250Ml
  • - Schwartz Ground Nutmeg
  • 50G Pepper Black Ground BWFO
  • 250Ml Ktc Coconut Oil 250ml
  • 200G All Things Butter Unsalted Butter

Instructions

  1. 1. In a mixing bowl, combine 1 1/2 cups almond flour, 1/4 cup coconut flour, 1/4 teaspoon salt, 1 egg, and 6 tablespoons cold unsalted butter cut into small pieces. Mix until a crumbly dough forms.
  2. 2. Gradually add 1 tablespoon cold water while kneading the dough until it comes together into a stiff and moldable ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  3. 3. Heat 1 tablespoon olive oil in a frying pan over medium heat. Add 1 finely chopped shallot and sauté until translucent, about 2 minutes. Add 4 cups fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
  4. 4. Preheat the oven to 160°C (320°F). Roll out the chilled dough between two sheets of parchment paper to a thickness of about 1/8 inch. Transfer the dough to a tart pan lined with parchment paper, pressing it into the edges.
  5. 5. Cover the dough with another sheet of parchment paper and fill with pie weights or dried beans. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. Remove from oven and set aside.
  6. 6. In a bowl, whisk together 1/2 cup heavy cream, 1/2 cup unsweetened almond milk, 2 eggs, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
  7. 7. Arrange the sautéed spinach evenly over the pre-baked crust. Top with thinly sliced cucumber (about 1 small cucumber) and 1/2 cup grated Parmesan cheese.
  8. 8. Pour the cream mixture over the filling and garnish with a few sprigs of fresh thyme.
  9. 9. Bake the tart at 180°C (356°F) for 25 minutes, or until the filling is set and the top is golden brown.
  10. 10. Remove from the oven and let cool slightly before slicing and serving. Enjoy your keto-friendly spinach and cucumber tart!