Spinach and goat cheese tart (gluten free)
A super easy vegetarian dinner
Ingredients
- 1 puff pastry store bought and gluten free
- 1.1 pounds frozen spinach (500g)
- ½ cup plain yogurt (125g) of your choice (I usually take goat yogurt but coconut yogurt also works perfectly)
- 6 slices of goat cheese log (also called buche)
- Pinch of nutmeg
- Pinch of sea salt
- Pepper to taste
Instructions
- Preheat oven to 410° F (210°C)
- Thaw the spinach by either putting it in a large bowl and heating it for about 7 minutes in a microwave oven or in a saucepan at medium heat for about 12 minutes, stirring regularly or you can also just take the spinach out of the freezer the day before.
- Drain the spinach if needed (depending on your defreezing mode) and add the yogurt, nutmeg, salt and pepper to taste. Mix until well combined.
- Roll out the puff pastry / pie crust in a 27cm/10.6in diameter pie tin. Prick the pie with a fork to prevent it from inflating. Spread the spinach evenly on the pie crust.
- Add the slices of goat cheese log on top of the spinach.
- Bake in the oven for 20-25 minutes or until golden on top. And voilà! Serve warm.Bon appétit !
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition facts per serving
Calories: 530kcalCarbohydrates: 46gProtein: 14gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 7mgSodium: 354mgPotassium: 693mgFiber: 6gSugar: 4gVitamin A: 19567IUVitamin C: 9mgCalcium: 278mgIron: 5mg
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