Spinach, Zucchini, and Mint Tart- Gluten-Free and Delicious

30 Jan

As I mentioned a few posts ago, my cousin Joanna is brilliant.  A few weeks ago she treated me to an incredible lunch that really got my wheels turning: she used shredded potato to create a gluten-free base for a tart.  Inspired, I used the same idea to present one of my most successful original recipes– a gluten-free spinach, zucchini, and mint tart with a sweet potato base.

Ingredients

  • 2 sweet potatoes
  • 2 zucchini
  • 1/3 lb spinach (this is one of those 150g plastic containers), washed
  • 1/4-1/3c fresh mint leaves
  • 4 garlic cloves, minced
  • 1/2c plain yogurt (Greek is best, naturally)
  • 1 jalapeno, seeded and diced (you can use half of one if you don’t like spice)
  • 1.5 tsp grated ginger (a huge piece of ginger costs $0.37– be serious, just buy it)
  • 1 TBS honey
  • 2 TBS olive oil, plus more for pans
  • 1 tsp lime juice

Assembly

1. Preheat oven to 400.  Liberally grease either two 8-inch pie pans or one 9×13-inch metal casserole dish.  Shred your sweet potatoes- this is most easily done with a food processor, but you could also use your peeler and just use what I will call “layered shavings.”  Once you have your pieces, squeeze out the excess water.  Arrange in greased pans and so that you have a base that covers the bottom and about 1/2 way up the sides of the pan.  Push down to make as dense as you can.  This will not be pretty.  Bake uncovered for 30-40 minutes, until dry and browned, even burnt-looking.  This will be even less pretty.

2. Decrease oven temp to 375. Combine yogurt, minced jalapeno, 1 minced garlic clove, grated ginger, honey, 2 TBS olive oil (use only 1 TBS if you’re not using Greek yogurt) and lime juice. Stir until mixed, set aside.

3. Puree zucchini, spinach, mint, and remaing 3 garlic cloves until smooth but not juicy.  I lightly grilled my zucchini first using very thin slices, but you can probably forgo this for a faster meal.

4. Combine vegetable and yogurt mixtures.  Pour into pre-cooked potato bases.  Cooking time will be somewhere between 25-40 minutes, depending on which dish size you used.  Middle should be set and not jiggly– it is really hard to burn this, so if in doubt, give it another 2 minutes.

One Response to “Spinach, Zucchini, and Mint Tart- Gluten-Free and Delicious”

Trackbacks/Pingbacks

  1. Some Recipes for Your Snow Day | Cooking Up Kefi - January 21, 2016

    […] Spinach, Zucchini, and Mint Tart with a GF Sweet Potato Crust […]

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