Gluten-free spinach and mushroom tart
Discover a deliciously easy gluten-free spinach and mushroom tart recipe that combines flaky puff pastry, savory leeks, garlic, and mushrooms with fresh spinach, creamy feta cheese, and a rich egg-milk mixture. Perfect for brunch, dinner, or as a savory snack!
Cook time 50 min
Prep time 15 min
Ingredients:
2 sheets puff pastry1 leek
2 garlic cloves
1 cup mushrooms
6 cups spinach
2 eggs
1/2 cup milk (1% fat)
1/2 cup feta cheese
Indulge in a savory delight with this Gluten-Free Spinach and Mushroom Tart. Perfect for brunch, lunch, or a light dinner, this tart combines the earthy flavors of mushrooms, the freshness of spinach, and the creamy taste of feta cheese, all nestled in a crispy puff pastry crust. This recipe is not only delicious but also friendly to those following a gluten-free diet.
Instructions:
- Preheat your oven to 180°C (350°F).
- Thaw the gluten-free puff pastry sheets if they’re frozen, following the package instructions.
- Heat a non-stick skillet over medium heat. Add a splash of olive oil.
- Add the finely chopped leek and sauté until it becomes soft and translucent, about 3-4 minutes.
- Then, add the minced garlic and sliced mushrooms. Cook for about 5-7 minutes until the mushrooms are browned and tender.
- Stir in the roughly chopped spinach and cook until wilted, about 2-3 minutes.
- Remove the skillet from heat and let the mixture cool slightly.
- Roll out the thawed gluten-free puff pastry sheets on a clean surface lightly dusted with gluten-free flour.
- Line a tart pan with one of the pastry sheets, ensuring it covers the bottom and sides. Trim any excess pastry.
- In a medium bowl, whisk together the eggs and milk until well combined.
- Spread the sautéed vegetable mixture evenly over the pastry in the tart pan.
- Pour the egg and milk mixture over the vegetables, ensuring it spreads evenly.
- Crumble the feta cheese over the top of the tart.
- Roll out the second puff pastry sheet and place it over the tart filling. Press the edges to seal the tart.
- Cut a few small slits on top of the pastry to allow steam to escape during baking.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
- Let the tart cool for a few minutes before slicing. Serve warm or at room temperature.
Tips:
- Ensure the puff pastry you use is gluten-free, as regular puff pastry typically contains wheat flour.
- Thaw the puff pastry sheets according to the package instructions before using them.
- If your spinach has high water content, consider lightly sautéing it and then squeezing out the excess moisture to avoid a soggy tart.
- Use a sharp knife to finely chop the mushrooms and leek for a more even texture.
- Pre-bake the puff pastry sheet for a few minutes to ensure a crispy base.
- Feel free to substitute the feta cheese with your preferred cheese if you're not a fan of feta.
This Gluten-Free Spinach and Mushroom Tart is a scrumptious and versatile dish that caters to various dietary needs without compromising on taste. The combination of the crunchy puff pastry with the savory filling makes it a hit for any meal. Follow the tips provided to ensure a perfect tart every time and enjoy the blend of flavors and textures that this dish offers.
Nutrition per serving
6 ServingsCalories 590kcal
Protein 14g
Carbohydrates 45g
Fiber 2.68g
Sugar 3.72g
Fat 40g
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