Gluten-free spinach, feta and chorizo tart recipe
The moreish chorizo, salty feta and spinach are perfect together in this gluten-free tart. Ideal for a casual lunch, dinner or picnic, and if there are any leftovers the perfect lunch box meal.
See method- Serves 10
- 1 hour for the pastry, 10 minutes prep time for the tart and 50 minutes cooking time
- 395 calories / serving
Ingredients
- 350g gluten-free pastry tart shell (see Gluten-free pastry recipe)
- olive oil
- 2 onions, sliced
- 3 garlic cloves, crushed or finely chopped
- freshly ground black pepper
- 100g chorizo, skin removed and sliced
- 200g (10oz) feta cheese
- 240g (8oz) baby spinach leaves
- pinch of sea salt
- 75ml double cream
- 2 eggs
- extra virgin olive oil
Each serving contains
- Energy
- 1640kJ 395.0kcal
- Fat
- 28g
- Saturates
- 15g
- Salt
- 1.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 23.7gProtein 11.4gFibre 1.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Heat 3 tbsp olive oil in a large pan over a low-medium heat. Add the onions, garlic and some freshly ground black pepper. Sweat gently for 10 minutes, then add in the sliced chorizoand fry off to release the oils for a further 5 minutes. By this stage the onions should be completely soft and translucent. Remove from the heat and crumble in thefeta.
- Place a separate pan over a high heat and add the spinachwith a tablespoon of water drizzled over. Cook for a few minutes, stirring all the time, until the leaves have wilted. Then transfer to a sieve and squeeze out any excess liquid. Add the spinach to the chorizo and feta and stir everything together. Season to taste.
- In a large bowl, whisk together the cream and eggs, then add in most of the chorizo, feta and spinach mixture (reserving about 6 tablespoons) and mix everything together until well combined.
- Add the egg, chorizo, feta and spinach mixture to the tart shell, spreading out evenly. See our Gluten-free pastry recipe. Then top with the reserved spinach, chorizo and feta. (This makes the tart prettier, once cooked.)
- Place the tart shell in the oven and cook for 30-35 minutes, until the top has browned a little and the tart is slightly firm to the touch. If the top browns too quickly, cover with foil. Remove from the oven, leave to stand for 5 minutes and serve immediately.
- See more Gluten-free recipes
