Gluten-Free Spinach and Onion Tart Recipe

Ingredients (15)

• For the Crust:
• 1 1/4 cups (about 6.5 ounces) sorghum flour
• 1/4 cup (about 1 ounce) tapioca starch
• 1/2 teaspoon salt
• 2 ounces (1/2 stick) butter, chilled and cut into small pieces
• 1/4 cup (2 ounces) ice water, plus more as needed
• 1 large egg
• For the Filling:
• 3 tablespoons olive oil, divided
• 2 large sweet onions, halved and sliced into 1/4-inch thick pieces
• 5 ounces baby spinach
• 4 large eggs
• 1/2 cup half and half
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper