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!

  • 06 Mar 2025
  • Cook time 50 min
  • Prep time 15 min
  • 6 Servings
  • 8 Ingredients

Gluten-free spinach and mushroom tart

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.

Ingredients:

2 sheets puff pastry
500g
1 leek
180g
2 garlic cloves
6g
1 cup mushrooms
230g
6 cups spinach
180g
2 eggs
100g
1/2 cup milk (1% fat)
120g
1/2 cup feta cheese
120g

Instructions:

1. Preparation:
- Preheat your oven to 180°C (350°F).
- Thaw the gluten-free puff pastry sheets if they’re frozen, following the package instructions.
2. Prepare the Filling:
- 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.
3. Prepare the Pastry:
- 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.
4. Make the Egg Mixture:
- In a medium bowl, whisk together the eggs and milk until well combined.
5. Assemble the Tart:
- 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.
6. Bake:
- 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.
7. Serve:
- 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 Facts
Serving Size240 grams
Energy
Calories 590kcal29%
Protein
Protein 14g9%
Carbohydrates
Carbohydrates 45g13%
Fiber 2.68g7%
Sugar 3.72g4%
Fat
Fat 40g45%
Saturated 8g26%
Cholesterol 90mg-
Vitamins
Vitamin A 180ug20%
Choline 80mg15%
Vitamin B1 0.39mg33%
Vitamin B2 0.71mg55%
Vitamin B3 5mg32%
Vitamin B6 0.30mg17%
Vitamin B9 130ug33%
Vitamin B12 0.63ug26%
Vitamin C 14mg15%
Vitamin E 1.56mg10%
Vitamin K 170ug144%
Minerals
Calcium, Ca 180mg14%
Copper, Cu 0.31mg35%
Iron, Fe 3.62mg33%
Magnesium, Mg 60mg15%
Phosphorus, P 230mg18%
Potassium, K 460mg13%
Selenium, Se 36ug67%
Sodium, Na 500mg33%
Zinc, Zn 1.66mg15%
Water
Water 140g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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