Spinach and chickpea tart

I must admit that it has beens years since I attempted making shortcrust pastry. Well before my plant-based lifestyle in fact. I decided to create a pastry using wholemeal spelt flour and coconut oil and it turned out flakey and crispy just like I intended! The filling for this tart was a creamy chickpea base filled with wholesome organic English spinach leaves and topped with macadamia “feta” and sweet roasted beets.

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