Spinach Tart with Sesame Oat Crust

Crust
1/2 cup rolled oats
3 tablespoons sesame seeds
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon freshly milled black pepper
1/3 cup water
1/3 cup olive oil or light sesame oil

Filling
7 tablespoons extra-virgin olive oil (divided)
1 onion, finely diced
8 ounces fresh green baby asparagus, cut into 1 inch pieces
2 tablespoons dry white wine or water
1 1/2 teaspoons coarse sea salt
3 garlic cloves, slice crosswise into 1/8-inch rounds
10 to 12 fresh basil leaves, chopped
1/2 teaspoon finely chopped fresh thyme leaves
Pinch hot red pepper flakes
1 pound firm tofu, rinsed and patted dry
2 tablespoons freshly squeezed lemon juice
1 tablespoon rice vinegar
2 pounds fresh spinach
Paprika for dusting

Serves 4-6
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Preheat the oven to 175C.

Tart Crust
Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.
In a medium bowl, whisk together the water and oil. Mix in the dry ingredients to form a dough.
Roll out the dough on a lightly floured surface. Put the dough in the tart pan. Press it down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough. Cover with foil or damp towel and keep refrigerated while you make the filling.

Tart Filling
In a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onion and asparagus, raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside.

In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter. When done, transfer the garlic oil mixture into a food processor. Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, and remaining 1 teaspoon of salt and puree until smooth. Add the tofu puree into the mushroom-apsaragus mixture.

Remove and discard the tough stems of the spinach. Wash the leaves. Cook the spinach leaves in a covered pot of boiling water until just wilted, 2-3 minutes. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine. Add the spinach to the rest of the filling and stir well to combine.

Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika. Bake for 45 to 50 minutes, until firm. Let the tart cool for 8 to 10 minutes before slicing and serving.
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