Inspired by Elizabeth Minchilli, this Vegan Spinach Tart is low carb, and delicious!
Preheat oven to 350 degrees Fahrenheit, and line an 8 inch cake pan with parchment paper.
In a large pot over high heat, add in 4 cups of water, and the spinach. Heat until the spinach has wilted, about 10 minutes. Drain, and let cool. When cool enough to handle, place in a clean towel, gathering the sides of the towel around the spinach. Make a ball, and squeeze all of the moisture out of the spinach. When you think you've got it all, let it rest for a little bit, and then squeeze some more. Set aside.
In a large bowl, crumble the tofu with your hands. Add in the spent almond meal (or almond flour), lemon juice, nutritional yeast, nutmeg, melted vegan butter, salt, pepper, almond milk, and 3 tablespoons of olive oil. Mix well
Roughly chop the wilted spinach and add to the bowl, mixing well with a fork to ensure that no solid clumps of spinach remain. Add the mixture to the cake pan, and smooth with an offset spatula or back of a spoon.
In a small food processor, add the pine nuts, and remaining tablespoon of olive oil. Spread this mixture over the top of the tart. Place in the oven, and bake for 50 minutes, or until the pine nuts have a deep golden color.
Remove from oven, and let cool for 10 minutes. Run a butter knive along the sides of the tart to release it from the pan. Then, invert the tart onto an intermediate platter or cookie sheet, and then re-invert back onto a serving platter. Serve immediately!