Amazon-Inspired Cassava & Vegetable Tart

Instructions:

1. In 1 tablespoon of ghee, sauté the onion, carrot, and peas. Once the onion becomes translucent, add the garlic, white wine, and a splash of water. Cook over medium heat until the peas and carrots are tender.

2. Once the liquid has evaporated, add the zucchini, turmeric, paprika, salt, and pepper. Sauté for a few more minutes, then remove from the heat and set aside.

3. Prepare the cassava mash by mixing the cooked cassava with 1 tablespoon of ghee, salt, nutmeg, and ½ cup of parmesan cheese. Mash until smooth and fully combined.

4. Grease your Amazonia Series cast iron skillet with ghee and lightly dust it with cassava flour (or any flour you have available). Press the cassava mash evenly onto the bottom and sides of the skillet to form the crust.

5. Preheat the oven to 180 °C / 350 °F for 5 minutes.

6. Whisk the eggs with a pinch of salt, then combine them with the sautéed vegetables. Pour the mixture into the cassava crust.

7. Top with fresh spinach and the remaining parmesan cheese.

8. Bake at 180 °C / 350 °F for 25–30 minutes, or until the tart is golden and set.

9. Let it rest for a few minutes before serving and enjoy.