Roasted Strawberry Crostata Topped with Balsamic Spinach and Goat Cheese - alive magazine

Ingredients

• 2 organic eggs, divided
• 3 Tbsp (45 ml) ice cold water
• 3/4 cup (180 mL) all-purpose flour
• 3/4 cup (180 mL) stoneground spelt flour
• 1/2 tsp (2 mL) sea salt
• 1/2 cup (125 mL) salted butter, cut into 3/4 in (1.5 cm) cubes, cold
• 4 cups (1 L) sliced strawberries
• 2 Tbsp (30 mL) arrowroot powder
• 1 Tbsp (15 mL) balsamic glaze
• 1 Tbsp (15 mL) honey
• 1/4 cup (60 mL) balsamic glaze
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 tsp (5 mL) Dijon mustard
• 4 cups (1 L) baby spinach leaves
• 1/3 cup (80 mL) thinly sliced red onion
• 1/2 cup (125 mL) chopped toasted pecans
• 1/3 cup (80 mL) crumbled goat cheese