Gluten Free Spinach Goat Cheese Tart

3/4 cup buckwheat flour
1/2 cup almond meal
3 tablespoons gluten free flour mix
1/2 teaspoon salt

100g/4oz cold butter, cut into cubes
1 tablespoon ice cold water
1 egg, lightly beaten


1 tablespoon olive oil
3 garlic cloves, minced
1 red onion, finely chopped
6 cups fresh spinach, rough stems removed and chopped
1/4 teaspoon salt

2 eggs
1/4 cup goat cheese (chevre)
salt and pepper to taste

1/4 cup walnuts, chopped

Serves 2-4
In a food processor, combine buckwheat flour, almond meal, GF flour mix and salt. Add butter cubes and pulse until mixture becomes crumbly. Add water and egg, and process until it forms a ball. Form a disc out of the dough and wrap tightly with cling wrap. Keep in refrigerator for at least 30 minutes.
Preheat oven to 190C/375F. Lightly grease a 8-inch tart pan.
Between two sheets of wax/parchment paper, roll out the dough in the shape of your tart pan. Remove the top sheet of waxed paper and take the remaining sheet with the dough and gently turn upside down onto the tart pan. Peel off the wax paper and gently press the crust dough into the pan and up the sides. If the dough tears, patch it back together by using small pieces of dough. Remove excess dough.

Prebake for 15 minutes.

Meanwhile, heat the olive oil over medium heat. Saute chopped onions for a few minutes, then add minced garlic. Stir in spinach and cook until just wilted. Season with salt. Set aside.
Lightly beat the eggs. Add goats cheese and whisk until the mixture is smooth. Season with salt, pepper and freshly grated nutmeg.
Transfer spinach into prebaked tart crust. Pour over the egg cheese mixture. Make sure the spinach is evenly covered. Sprinkle walnuts on top and bake for 20 minutes at 180C/350F, or until egg has set. Take out of the pan. Cut into wedges. Serve warm.

© Anja's Food 4 Thought. Recipe from