Aunt Rocky’s Salmon and Spinach Tart (Gluten-Free, Low Carb)

Preheat oven to 375ºF and generously grease a 7×11-inch baking pan (or a 9-inch pie pan). Instructions that follow will be the most efficient way to time everything so you can get the finished tart in the oven soonest. The ingredients listed are in the order that each layer will be put in the tart pan.

For the crust:
In a medium mixing bowl, whisk the almond flour, baking powder, salt, oat fiber, and glucomannan until the lumps are broken up. Cut in the cold butter with a pastry cutter, two knives, or a fork until dough is crumbly.

In a small mixing bowl, whisk the egg whites until very frothy. Add the frothy egg whites to the dry ingredients, and mix gently with a knife just until the egg whites are incorporated. Don’t over mix, or try to get a smooth dough. Scoop the dough mix into the baking dish. Use your hands to spread the dough evenly along the bottom of the baking dish, and a little way up the sides. There won’t be enough to make a deep dish crust, just go up the sides about 1/2 inch. Make sure not to leave any of the baking dish bottom uncovered. Bake 15 minutes, until edges are turning golden brown.

While the crust is baking, poach the salmon in the microwave. If your salmon has skin on, use a filet knife to carefully remove the skin before poaching. Place the salmon on a microwavable plate and sprinkle with lemon pepper to your taste (both sides). Cover very tightly with microwave safe cling wrap, and microwave for 2 minutes to poach the salmon. Remove from microwave and leave covered while you build the tart layers.

For the vegetable layer:
In a large skillet, sauté the mushrooms in the butter, turning occasionally until they are browned. Add the spinach, cover with a lid, turn off the heat. Let this sit to wilt the spinach while preparing the rest of the tart. When ready to use, sprinkle with the coarse pepper, then fold the spinach and mushrooms together in the pan.

For the sauce:
While the mushrooms are cooking, make the sauce. Melt the butter in a glass bowl or measuring cup. Add remaining sauce ingredients and whisk smooth.

When the crust has finished baking, spread the sauce all the way to the edges of the crust. Carefully spoon the spinach and mushroom mixture over the sauce as evenly as possible. Break the salmon up into large chunks and spread evenly over the spinach layer. Top with crumbled feta.

Bake 20 minutes, until feta is warmed. Remove casserole from oven, and allow to rest for 10 minutes before cutting. Run a knife or spatula around the edges before trying to remove a piece.

Leftovers may be frozen, then defrosted on the counter and warmed in the microwave.

Notes:
• If you are not a salmon fan, substitute cooked protein of choice.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.
• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 423, Total Fat 29 g, Sodium 862 mg, Potassium 1120 mg, Total Carbohydrate 14 g, Dietary Fiber 6 g, Net Carbs 8 g, Sugars 2 g, Protein 28 g. Macros: 64% fat, 28% protein, 8% carbs.

© August 25, 2018 Roxana Lopez for Aunt Rocky’s.