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Gluten-Free spinach and mushroom tart recipe
Gluten-Free spinach and mushroom tart recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Easy and delicious family spinach tart, perfect for kids to join in making.
Ingredients:
  • 2 sheets frozen gluten-free puff pastry, just thawed
  • 1 leek, white part only, thinly sliced
  • 1 garlic clove, crushed
  • 200g sliced cup mushrooms
  • 280g pkt Baby Spinach
  • 2 Free Range Eggs
  • 125ml milk
  • 100g fetta, crumbled
Instructions:
  • Preheat your oven to 180°C. Halve the pastry sheet and lay the halves slightly overlapping on top of the remaining sheet. Press the edges firmly to seal. Gently line a 3.5cm-deep, 23cm fluted tart tin with removable base with the pastry, and trim any excess.
  • Prepare the pastry case by lining it with baking paper and filling it with pastry weights or rice. Bake on a baking tray for 10 minutes. Remove the paper and weights or rice, then continue baking for another 10 minutes or until the pastry is light golden.
  • Spray a non-stick frying pan with olive oil and sauté leek, garlic, and mushroom over medium heat for 5 mins until softened. Stir in spinach and cook for 2 mins until wilted. Let it cool slightly before using.
  • In a jug, whisk together eggs and milk. Place spinach mixture in the pastry case along with feta. Pour the egg mixture over the filling. Bake for 25-30 minutes until the filling is just set. Let it cool for 10 minutes before cutting into wedges to serve.

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