Difficulty: Beginner Servings: 4 Best Season: Fall


For the pastry:

For the filling:


  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

Keywords: gluten free lunch ideas, gluten free pastry recipe, dairy free pastry recipe
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