Name: Spring Greens & Leek Tart With Teff Crust
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 3/4 cup teff flour; 1/4 cup super fine almond flour; 1 cup gluten-free flour blend; 1/2 tsp. salt; 5 Tbsp. coconut oil (chilled and cut into pieces); 6-8 Tbsp. ice water; 1 Tbsp. olive oil (or coconut oil); 1/2 cup leeks (minced); 2 cloves garlic (minced); 1/2 tsp. salt; 2 cups spring greens such as chopped spinach (Swiss chard or dandelion); Pinch cayenne pepper; 1 tsp. lemon (zest); 2 Tbsp. parmesan cheese (grated); 4 eggs

This brunch-worthy creation is not only gorgeous to look at, but it’s also a cinch to make. Pleasantly light and slightly earthy in flavor, the crust is crafted with protein-rich teff and almond flours. Over that, fresh spring greens – such as spinach, Swiss chard or dandelion – are combined with leeks, lemon and eggs for a savory and nutritious filling. Just one bite and it’s sure to steal your tart.

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Spring Greens & Leek Tart With Teff Crust

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 6

Calories 326.78 kcal

Author Cathy Vogt

Ingredients

Crust

3/4 cup teff flour
1/4 cup super fine almond flour
1 cup gluten-free flour blend
1/2 tsp. salt
5 Tbsp. coconut oil chilled and cut into pieces
6-8 Tbsp. ice water

Filling

1 Tbsp. olive oil or coconut oil
1/2 cup leeks minced
2 cloves garlic minced
1/2 tsp. salt
2 cups spring greens such as chopped spinach Swiss chard or dandelion
Pinch cayenne pepper
1 tsp. lemon zest
2 Tbsp. parmesan cheese grated
4 eggs

Instructions

Preheat oven to 370 degrees F. Grease 11” tart pan (with removable bottom) with coconut oil or spray.
In medium bowl, whisk together flours and salt. Using back of fork, blend in coconut oil pieces. Slowly mix in ice water, a few tablespoons at a time, until mixture comes together.
Using your hands, shape mixture into ball. The dough will be a little crumbly but should hold together.
Press evenly into tart pan, leaving 1/3”- 1/2” of dough on the sides. If dough is dry, use wet fingertips to press it in. Prick bottom of crust with fork tines. Bake 15 minutes; set aside.
Meanwhile, in medium pan over medium heat, combine oil, leeks and garlic; sauté 2 minutes. Add chopped greens; continue cooking 2 minutes, until wilted. Transfer to bowl.
Season with salt, cayenne pepper, lemon zest and parmesan cheese.
In separate bowl, whisk eggs; fold into seasoned greens.
Pour into crust; bake 20 to 30 minutes, until filling is firm to touch. Serve warm or room temperate.

Recipe Notes

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Nutrition Facts

Spring Greens & Leek Tart With Teff Crust

Amount Per Serving

Calories 326.78 Calories from Fat 187

% Daily Value*

Fat 20.81g32%

Saturated Fat 11.79g59%

Cholesterol 110.59mg37%

Sodium 467.48mg19%

Potassium 109.63mg3%

Carbohydrates 28.28g9%

Fiber 4.83g19%

Sugar 1.33g1%

Protein 9.77g20%

Vitamin A 1234.15IU25%

Vitamin C 4.45mg5%

Calcium 98.13mg10%

Iron 2.98mg17%

* Percent Daily Values are based on a 2000 calorie diet.