Spiced Spinach and Mushrooms in Almond Tartlets
- 1/2 cup superfine chickpea flour or garbanzo bean flour
- 1/4 cup almond flour or almond meal
- 2 tablespoons potato starch, tapioca starch, or cornstarch
- Freshly ground black pepper
- 1 tablespoon freshly chopped rosemary
- 1 tablespoon freshly chopped thyme
- 3 tablespoons virgin coconut oil plus more for pans
- 2 tablespoons virgin coconut oil or olive oil (for frying)
- 1 small red onion, finely chopped
- 1/2 teaspoon ground cloves
- 1 leek, thinly sliced (including green leaves)
- 12–15 crimini (baby bella) mushrooms, sliced
Combine the first 4 ingredients in a bowl; season with salt and pepper. Add coconut oil and 3 Tbsp. ice-cold water. Using your hands, work dry ingredients toward the center until dough forms. Gather dough into a ball, wrap in plastic, and chill for 30 minutes. DO AHEAD: Dough may be made 1 day ahead. Wrap tightly with plastic and chill.
Preheat oven to 375°. Divide dough evenly into 6 portions. Form each portion into a ball and press 1 dough ball evenly onto bottom and up sides of each tartlet pan. Trim dough flush with edge of pans. Prick bottom with a fork to prevent it from bubbling as it bakes. Bake until golden, about 15 minutes.
Let tartlet shells cool slightly, then invert each pan and turn out shells onto a wire rack and let cool completely.
Heat oil in a large skillet over medium heat. Add onion and cloves and cook until onion is lightly browned; add spinach, leek and mushrooms. Cook until spinach is brightly colored, 3–5 minutes. Add lemon juice and cook 2 minutes longer. Spoon 2 dollops filling into each tartlet shell and serve hot.