Gluten Free Spinach and Sweet Potato Tart

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Gluten Free Spinach and Sweet Potato Tart. Discover our recipe.

The Gourmandize Team

  • Average
  • 30 mins
  • 65 mins
  • Average budget

Ingredients

  • Base:
  • 1 large sweet potato, grated
  • 1 TBSP ground flax
  • 3 TBSP warm water
  • 1 TBSP melted coconut oil
  • 2 TBSP Italian seasoning
  • Filling:
  • 1 TBSP coconut oil
  • 2 shallots, minced
  • ¾ of a large box of spinach, or 2 bags
  • 1 cup frozen peas
  • 5 sun-dried tomatoes (I used in oil)
  • ½ cup ricotta cheez (see below)
  • ½ cup gluten-free breadcrumbs
  • salt and pepper to taste
  • Ricotta Cheez (Adapted from the Simple Veganista)
  • 1 and ½ cups raw cashews
  • ½ cup water
  • 1 lemon, juiced
  • 1 TBSP nutritional yeast
  • 1 clove garlic, minced
  • ¼ tsp salt (more if you like it salty)

Preparation

Step 1

To make the cheez: soak the cashews in water for 2-3 hours. Then drain and blend until the consistency is similar to cheese.

Step 2

To make the base: preheat your oven to 375F. Mix the ground flax with water and reserve. Grate the sweet potato, then mix the grated sweet potato with the ground flax & water mixture, then coconut oil and the Italian seasoning. Press into a 9x9 baking dish, and bake for 30-35 minutes or until golden in color.

Step 3

To make the filling: Heat the oil, add the shallots and cook until transparent. Add the spinach, tomatoes, peas and cook until the vegetables are done, but still crisp and not overcooked.

Step 4

Transfer this mixture to a bowl and add the cheez. Then put on top of the base, and top with breadcrumbs.

Step 5

Bake at 350F for 30 minutes.

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