Smoked Haddock and Spinach Tart (Gluten Free, Dairy Free)
Ingredients
For the pastry:
For the filling:
Instructions
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Place the flour, xanthan gum and dill in a large bowl
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Rub in the dairy free spread until it resembles breadcrumbs
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Season with salt and pepper
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Stir in the beaten egg yolks and cold water
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Knead until it forms a smooth dough
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Wrap in cling film and refrigerate for 30 minutes
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Preheat the oven to 180oC
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Line a 9" round tart tin (or a rectangular tin) with the pastry sheet
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Place a sheet of baking paper over the pastry
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Weigh down with baking beans or rice
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Bake for 15 minutes
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Start making the tart filling by placing the cream, cream cheese and seasoning into a bowl
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Mix until well combined
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Sauté the garlic in a shallow pan for a couple of minutes then add the spinach
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Cook until the spinach is just wilted
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Microwave the smoked haddock for 2 minutes
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Remove the skin and cut into chunks
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Stir the spinach and haddock into the cream mixture
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Pour into the pastry case and cook for 20 minutes
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Allow to cool before serving
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