Leek and Spinach Tart With Rice Crust

May 30, 2023May 30, 20230 14
Leek and Spinach Tart With Rice Crust recipe for a healthy and delicious lunch
in Vegetarian

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 1/2 cups long grain brown rice
1/2 cup sesame seeds
2 tablespoons tahini ( see Notes )
1/2 cup whole wheat flour or 1/2 cup cornflour
2 1/2 teaspoons tamari ( see Notes )
1 tablespoon olive oil
3 leeks , thoroughly washed , halved and finely sliced
4 garlic cloves , finely chopped
400 g baby spinach leaves , roughly chopped
1 tablespoon oil , extra
1/2 cup unbleached white flour
1 1/2 cups low-fat milk or 1 1/2 cups soymilk
2 teaspoons tamari ( see Notes )
fresh ground black pepper , to taste
1 cup grated cheese ( optional ) or 1/2 cup pine nuts ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
305
Sugar
3g
Fat
11g
This Leek and Spinach Tart With Rice Crust recipe is a healthy and delicious option for a vegetarian lunch or dinner. The combination of leeks and spinach creates a flavourful filling that is both satisfying and nutrient-packed. The rice crust is a unique and gluten-free alternative to a traditional pastry crust. This dish is easy to make and can be enjoyed hot or cold, making it a versatile option for any occasion. Serve with a side salad for a complete meal.

Instructions

1.Preheat oven to 180°C.
2.Cook the rice in a large saucepan of boiling salted water for 25 minutes or until tender. Drain and rinse under cold water to cool. Drain well.
3.Spread sesame seeds over a baking tray and bake for 5 minutes or until golden. Cool on tray.
4.Place the cooked rice, tahini, whole wheat flour/cornflour, tamari and olive oil in a food processor and process until well combined.
5.Press mixture firmly over base and side of a lightly oiled 20cm springform cake tin. Bake for 10 minutes.
6.Heat extra oil in a large saucepan, add leeks and garlic, cover and cook over low heat for 10 minutes or until soft.
7.Add spinach and cook, stirring, for 2 minutes or until wilted.
8.Sprinkle white flour over spinach mixture and cook, stirring, for 1 minute.
9.Pour in milk and remaining tamari. Cook, stirring, for 3 minutes or until thickened.
10.Season with pepper. Spoon mixture into rice crust.
11.Sprinkle over cheese or pine nuts, if using. Bake for a further 20-25 minutes or until golden.

PROS

Leek and Spinach Tart With Rice Crust is a healthy and flavourful vegetarian option that is packed with nutrients.
This dish is high in fibre, vitamins, and minerals.

The rice crust is a good gluten-free alternative to a normal crust.

CONS

The preparation time for this dish is quite long, and it can take up to an hour to prepare everything.
Additionally, the rice crust can be quite dense and chewy.

This dish is not suitable for those with a sesame or soy allergy.

HEALTH & BENEFITS

The spinach in this dish is a great source of iron, calcium, and vitamin K. Meanwhile, leeks are high in antioxidant polyphenols. The rice crust is a good source of carbohydrates and fibre, which can help with digestion.

Print

Leave a Reply

Your email address will not be published.