Love spinach-artichoke dip? Here is a version, baked in a pie crust, that makes a great supper when paired with a salad. This can be made into appetizers, too, baked in tiny individual tart pans, though the baking time will be less.
Spinach-Artichoke Tart
Makes 4 servings / 750 calories, 64g fat, 28g protein, 14g net carbs
NOTE: Use a 9-inch pie or tart pan
CRUST
2-1/2 cups Bob’s Red Mill super-fine almond flour
1/4 teaspoon salt
1/2 teaspoon garlic powder
1 egg
1/4 cup Kerrygold butter, melted
(For a classic butter pastry, make Pate Brisee)
FILLING
1 tablespoon extra virgin olive oil
1/2 cup red bell pepper. diced
3 cloves garlic, minced
1 cup frozen chopped spinach, thawed
Zest from one lemon
1 teaspoon onion powder
1 cup grain-fed ricotta
1/4 cup Kalamata olives, chopped
1/3 cup Parmesan
1 pasture-raised egg
Salt & pepper, to taste
1 14-ounce jar marinated artichoke hearts
PIE CRUST
Preheat oven to 350 degrees.
In a food processor, mix all crust ingredients together.
Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
Pre-bake the crust for 10 minutes before adding fillings. Let the pie crust cool on a rack.
Turn oven up to 400 degrees.
FILLING
Sauté garlic and red bell pepper in one tablespoon olive oil for a minute or so, until bell pepper has softened.
Add all the filling ingredients—except artichoke hearts—to a big bowl. Mix together well. Add the drained, quartered artichokes and stir until well-incorporated.
BAKE
Pour filling into the pre-baked pie crust, smoothing top to make it even.
Bake in 400-degree oven for 30-40 minutes. Cool at least 30 minutes before serving.