Gluten Free Spinach, Broccoli & Red Cabbage Tarts
  • Shortcrust Pastry Ingredients
  • 1½ cups gluten free all purpose flour (plus extra for dusting)
  • 1 teaspoon xanthan gum
  • Pinch of salt
  • 7 tablespoons cold butter, cubed
  • 1 large egg beaten
  • Filling
  • 4 large eggs
  • 1 cup heavy cream or full fat milk
  • ¼ cup goat cheese
  • Pinch ground nutmeg
  • ¾ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 cup grated Gruy√®re or goat cheese mozzarella
  • 1 10 oz package frozen chopped spinach, defrosted and squeezed of water until dry or 10 oz of baby spinach leaves steamed
  • ½ cup broccoli florets,finely chopped and steamed
  • ½ cup red cabbage, very finely chopped and steamed
  1. Preheat the oven to 400F.
  2. Sift the flour, xanthan gum and salt into a bowl and mix.
  3. Add butter and rub it in with your fingers until the mixture forms crumbs.
  4. Note: I used my food processor and pulsed the ingredients together. It was super fast and easy.
  5. Add the egg and mix just until combined.
  6. Gradually add one to two tablespoons ice cold water until mixture just comes together to form a dough. I added more than two tablespoons. I think it was more like five.
  7. Transfer dough to a lightly floured surface and briefly and lightly knead until smooth.
  8. Wrap in plastic wrap and chill in fridge for 30 minutes.
  9. Roll out pastry on a lightly floured surface until it is about ¼ inch thick and large enough to fill a 9 inch quiche dish or 4 small tart pans with removable bottom.
  10. Carefully wrap pastry around the rolling pin, lift over pan, and unroll pastry. I cut four circles for my small tart pans and lifted the dough gently.
  11. Press the pastry gently into the pan and up the sides. Use a rolling pin to smooth over the top of the tart pan and remove excess pastry dough. Trim edges, and repair any holes. Prick base of pastry dough with a fork.
  12. Line the pastry with parchment paper and pie weights, ceramic baking beans or you can use ordinary dried beans such as chickpeas.
  13. Place on baking sheet and bake for 15 minutes. Remove tart from oven and carefully lift out parchment and weights. Return to oven for another 5 minutes to crisp up. Remove and set aside while you make your filling.
  14. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper. Whisk in both cheeses.
  15. Add in the steamed vegetables and stir until fully incorporated.
  16. Place egg mixture into prepared tart shell/shells.
  17. Bake for 45 to 50 minutes or until brown and crispy around the edges and the egg custard mixture is fully cooked. Serve hot.