Artichoke & Spinach Cream Tart
Ingredients
Metric
1 tart shell or 4 mini shells, raw
90 g frozen artichoke hearts
90 g frozen spinach
1 medium onion, roughly cut
70 g cashews
60 ml milk, soy or cashew
1 tsp garlic powder
¼ tsp nutmeg
½ tsp salt
US
1 tart shell or 4 mini shells, raw
3 oz frozen artichoke hearts
3 oz frozen spinach
1 medium onion, roughly cut
½ cup cashews
¼ cup milk, soy or cashew
1 tsp garlic powder
¼ tsp nutmeg
½ tsp salt
MAKES4 portions
PREP TIME10 minutes
COOKING TIME30 minutes
TOTAL TIME40 minutes
Steps
1Defrost spinach and artichoke hearts. Add cashews and a roughly cut onion to a saucepan. Cover with water and bring to a boil then reduce heat to medium. Boil for 15 minutes or until the onions are cooked through. Drain.
2Transfer boiled and drained cashews and onions to a blender or mini food processor. Add milk, garlic powder, nutmeg and salt.
3Blend until smooth.
4Squeeze any extra water from the spinach and finely cut it. Repeat the process with the artichoke hearts.
Tip: use a mini-shopper to shred artichoke to save time. Add artichoke, spinach and cashew sauce to a mixing bowl.
Tip: use a mini-shopper to shred artichoke to save time. Add artichoke, spinach and cashew sauce to a mixing bowl.
5Mix to combine and set aside.
6 Preheat the oven to 200°C (400°F) Fan. Load the tart with the artichoke spinach filling.
7Bake in the middle of the oven for 25 minutes. Transfer to a plate and serve hot.
Nutritional Info
Makes 4 portions
250 Calories per portion
9g protein
26g carbohydrates
5g fiber
18g fat
250 Calories per portion
9g protein
26g carbohydrates
5g fiber
18g fat
High in Vitamins B1, B2, B3, B6, Folate, A, E, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Selenium
High in Zinc
