Gluten-Free Spinach Tart



  • Crust
  • 1 cup Potato Flour
  • 1/2 cup Brown Rice Flour
  • 1/4 cup Natural Raw Whole Flaxseed
  • 1 tbsp chopped fresh thyme leaves
  • 1/4 tsp (each) salt and pepper
  • 1/2 cup cold unsalted butter, cubed
  • 1 egg, beaten
  • Filling
  • 1 lb fresh spinach
  • 2 tbsp extra virgin olive oil, divided
  • 2 shallots, peeled and thinly sliced (about 1/2 cup)
  • 1 small zucchini, thinly sliced (about 1 cup)
  • 1 egg, lightly beaten
  • 1 small pkg (113 g) fresh goat cheese, crumbled
  • 1/4 tsp (each) salt and pepper
  • 4 slices prosciutto, sliced in half lengthwise (optional)


Using a food processor, pulse together potato flour, brown rice flour, flaxseed, thyme, salt, and pepper until combined. Add butter; pulse until butter is the size of peas, about 10 pulses. Blend egg with 4 tbsp (60 mL) ice water. Add to food processor; pulse just until the dough comes together. If the dough is still dry, add more water, 1 tbsp (15 mL) at a time.

Preheat oven to 375°F (190°C). Crumble dough evenly around a 9-inch (23 cm) non-stick tart pan with a removable bottom. Using fingers, press dough to evenly cover bottom and side of pan; smooth surface by pressing with the bottom of a measuring cup. Prick dough all over with a fork. Bake until golden brown, about 20 minutes. Let cool in tart pan on rack. Reduce oven to 350°F (180°C).

Meanwhile, in a large pot, cook spinach with 1/4 cup (60 mL) water over medium heat, stirring occasionally, until wilted, about 3 minutes. Drain well; let cool. Lay spinach in a single layer on a tea towel; roll towel into a log. Twist and squeeze towel to drain as much excess water as possible. Coarsely chop spinach and transfer to a large bowl. Dry pot and return to heat; add 1 tbsp (15 mL) oil. Sauté shallots and zucchini until softened, 3 to 4 minutes. Add to spinach.

Whisk together egg, goat cheese, salt, and pepper. Add egg mixture to spinach mixture; gently stir to combine. Pour filling into prepared tart shell; spread evenly. Bake until egg is set, about 20 minutes.

Let cool in tart pan on a rack to room temperature. Garnish tart with prosciutto (if using). Drizzle with remaining oil to serve.



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