Gluten Free Spinach and Onion Tart Recipe
Ingredients
- For the Crust
- 1 1/4 cups (about 6.5 ounces) sorghum flour
- 1/4 cup (about 1 ounce) tapioca starch
- 1/2 teaspoon salt
- 2 ounces (1/2 stick) butter, chilled and cut into small pieces
- 1/4 cup (2 ounces) ice water, plus more as needed
- 1 large egg
- For the Filling
- 3 tablespoons olive oil, divided
- 2 large sweet onions, halved and sliced into 1/4-inch thick pieces
- 5 ounces baby spinach
- 4 large eggs
- 1/2 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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