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Smoked Haddock and Spinach Tart (Gluten Free, Dairy Free)

smoked haddock tart
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: Fall
Ingredients
    For the pastry:
  • 310 g gluten free plain flour
  • 2 tsp xanthan gum
  • 2 tsp sage
  • 100 g dairy free spread
  • 2 egg yolks
  • 5 tbsp ice cold water
  • 2 tsp dill
  • Salt and pepper for seasoning
    • For the filling:
  • 225 g baby spinach
  • 100 ml dairy free cream
  • 100 g dairy free cream cheese
  • 1 egg
  • 350 g smoked haddock
  • 1 tsp minced garlic
  • Salt and pepper for seasoning
Instructions
  1. 1
    Place the flour, xanthan gum and dill in a large bowl
  2. 2
    Rub in the dairy free spread until it resembles breadcrumbs
  3. 3
    Season with salt and pepper
  4. 4
    Stir in the beaten egg yolks and cold water
  5. 5
    Knead until it forms a smooth dough
  6. 6
    Wrap in cling film and refrigerate for 30 minutes
  7. 7
    Preheat the oven to 180oC
  8. 8
    Line a 9" round tart tin (or a rectangular tin) with the pastry sheet
  9. 9
    Place a sheet of baking paper over the pastry
  10. 10
    Weigh down with baking beans or rice
  11. 11
    Bake for 15 minutes
  12. 12
    Start making the tart filling by placing the cream, cream cheese and seasoning into a bowl
  13. 13
    Mix until well combined
  14. 14
    Sauté the garlic in a shallow pan for a couple of minutes then add the spinach
  15. 15
    Cook until the spinach is just wilted
  16. 16
    Microwave the smoked haddock for 2 minutes
  17. 17
    Remove the skin and cut into chunks
  18. 18
    Stir the spinach and haddock into the cream mixture
  19. 19
    Pour into the pastry case and cook for 20 minutes
  20. 20
    Allow to cool before serving
Keywords: gluten free lunch ideas, gluten free pastry recipe, dairy free pastry recipe
Read it online: https://freefromfavourites.com/recipe/smoked-haddock-and-spinach-tart-gluten-free-dairy-free/