Gluten and Dairy Free Smoked Haddock and Spinach Tart

serves / makes 4-6 people
40 prep time
40 mins cooking time


This tart takes a little time to make but is definitely worth the effort. I tend to make a couple of pastry cases at once and place them in the freezer so I have them to hand when I want to make a tart.




For the pastry:

  • 310g gluten free plain flour
  • 2 teaspoons xanthan gum
  • 2 teaspoons sage
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water
  • 2 teaspoons dill
  • Salt and pepper for seasoning

For the filling:

  • 225g baby spinach
  • 100ml dairy free cream
  • 100g dairy free cream cheese
  • 1 egg
  • 350g smoked haddock
  • 1 teaspoon minced garlic
  • Salt and pepper for seasoning


  1. Place the flour, xanthan gum and dill in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Season with salt and pepper
  4. Stir in the beaten egg yolks and cold water
  5. Knead until it forms a smooth dough
  6. Wrap in cling film and refrigerate for 30 minutes
  7. Preheat the oven to 180oC
  8. Line a 9″ round tart tin (or a rectangular tin) with the pastry sheet
  9. Place a sheet of baking paper over the pastry
  10. Weigh down with baking beans or rice
  11. Bake for 15 minutes
  12. Start making the tart filling by placing the cream, cream cheese and seasoning into a bowl
  13. Mix until well combined
  14. Sauté the garlic in a shallow pan for a couple of minutes then add the spinach
  15. Cook until the spinach is just wilted
  16. Microwave the smoked haddock for 2 minutes
  17. Remove the skin and cut into chunks
  18. Stir the spinach and haddock into the cream mixture
  19. Pour into the pastry case and cook for 20 minutes
  20. Allow to cool before serving

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