Gluten-free spinach and mushroom tart
This Gluten-Free Spinach and Mushroom Tart features a flaky puff pastry topped with earthy mushrooms, fresh spinach, and creamy feta. It's an ideal choice for brunch, lunch, or a light dinner.
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.
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.
Gluten-free spinach and mushroom tart FAQ:
Bake the tart in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the pastry is golden brown and puffed.
The tart is done when the pastry is golden brown and has puffed up. You can also check that the filling is set and not liquidy when lightly shaken.
If you cannot find gluten-free puff pastry, you can use gluten-free pie crust or phyllo dough as a substitute, though the texture may differ.
Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Yes, you can substitute other vegetables like bell peppers or zucchini, and different cheeses such as ricotta or goat cheese, adjusting for taste and moisture.
Cooking 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.
Nutrition Facts
6 ServingsCalories 590kcal
Protein 14g
Carbohydrates 45g
Fiber 2.68g
Sugar 3.72g
Fat 40g
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