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Smoked Haddock and Spinach Tart (Gluten Free, Dairy Free)
Cooking Method:
Baking
Cuisine:
British
Courses:
Dinner
,
Light Bites
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
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