Mini Caramelized Onion, Mushroom & Spinach Tarts
Made with Summerland LA vegetables, these mini caramelized onion, mushroom, spinach tarts are perfect for an impressive breakfast or lunch. They're so beautiful and scrumptious, what could be better?! This is the first of a few recipes we made with our Summerland produce box. There's real depth of flavor in these little tarts, which are almost like mini quiches (but would also work beautifully as one larger tart). Try out this delicious recipe, and be sure to post a photo of it on instagram and tag @howyouglow // #howyouglow
Almond Flour Crust:
- 1 1/2 cups almond flour (Honeyville brand is our favorite)
- 1 egg
- 1/2 tsp salt
- 1 tablespoon minced fresh thyme
- 4 tbsp melted coconut oil / olive oil (we prefer using olive oil here for taste)
Directions:
1. Preheat oven to 375 degrees F
2. Combine all ingredients in a bowl until well incorporated
3. Press mixture into pre-greased 4 mini tart pans (or a large tart pan)--press from the inside out, about 1/8 inch of thickness
4. Bake crusts for 13-18 minutes, until they start to get golden in color and firm to touch--then remove from the oven
Tart Filling:
- 4 eggs
- 1 cup almond milk (or regular milk)
- 1 tsp garlic powder
- 1/2 tsp sea salt
- fresh cracked pepper
- 3/4 cup caramelized onions (sliced onions cooked on low heat for at least 20mins)
- 1/2 cup sautéed mushrooms
- 1/2 cup sautéed spinach
- dollop of goat cheese to top on each tart (optional, but highly recommended!)
Directions:
1. Whisk eggs well in a bowl to aerate them
2. Add milk, garlic powder, salt, fresh-cracked pepper, and whisk well to combine
3. Add caramelized onions, sautéed mushrooms and spinach, mix well to combine
4. Pour the egg/vegetable mixture into the 4 pre-baked crusts-- leave a little room for the mixture to rise up to the top of the crust
5. Bake tarts for another 15 minutes (or up to 30 minutes for large tart) until the center is cooked through and firm to touch.
6. Let tarts cool for 5 minutes and remove from tart pan. Top each tart with a big dollop of goat cheese, serve, and enjoy!
Photography by: Davida Williams