Roasted Tomato and Spinach Tart

Makes 4 servings

For the crust
• 2 ¼ cups ground almonds
• 2 sprigs rosemary
• 4 tablespoons sunflower oil/li>
• ½ teaspoon caraway seeds
• A pinch of Himalayan pink salt
• 1 tablespoon water
• Generous cup raw pumpkin seeds
• 1/3 cup raw sunflower seeds
• For the topping:
• 1 lb 2 oz tomatoes
• 2 cloves garlic
• 4 tablespoon olive oil, plus 1 teaspoon
• 1 tablespoon picked thyme leaves, plus a few sprigs
• ½ teaspoon Himalayan pink salt
• ¼ teaspoon cracked black pepper
• 2 tablespoon balsamic vinegar
• 14 oz. spinach leaves
• 2/3 cup hard goat’s cheese, grated

Preheat the oven to 325°F and line a 7½-inch tart or cake pan with parchment paper. You’ll also need a baking sheet lined with parchment paper. Pulse the ground almonds, rosemary, sunflower oil, caraway seeds, salt, water, and half the pumpkin seeds until smooth and set aside.

Then pulse the rest of the pumpkin seeds and the sunflower seeds, but only for a few seconds to ensure you are keeping some texture for the crust. Mix the seeds into the ground almond mixture. Combine thoroughly until the mixture starts to come together. Press it into the prepared pan and bake for 25 minutes until golden.

Meanwhile, quarter the tomatoes and finely chop the garlic. In a large bowl, make a marinade from 4 tablespoons of the olive oil, the thyme, salt, pepper, and vinegar and add in the garlic. Toss the tomatoes in the marinade then tip out onto a baking sheet and roast for 8 minutes. Remove from the oven and set aside.

Meanwhile, wilt the spinach by pouring boiling hot water over it in a colander and then cool it down by running cold water over it over the sink. Once cooled, squeeze out all the excess water and finely chop or blitz the spinach with a teaspoon of olive oil. Remove the crust from the oven and scatter the spinach over the base of the tart, top with the roasted tomatoes, and then sprinkle over the grated goat’s cheese.

Garnish with a few sprigs of thyme and then bake for another 15 minutes, until the cheese has melted. Serve straightaway and enjoy.