Gluten-free tomato, chicken and spinach tart

There's no need to miss out on delicious pastry dishes because of allergies. This tasty chicken, semi-dried tomato and spinach tart is gluten-free, and beautiful enjoyed warm from the oven or served cool as a lunch-box snack.
semi-dried tomato and spinach tart
1H 10M


Gluten-free pastry


1.Make pastry: process flours and butter until mixture is crumbly. Add enough of the water to make ingredients come together. Knead dough gently and lightly on floured surface until smooth.
2.Preheat oven to 220°C (200°C fan-forced). Grease 11cm x 34cm loose-based fluted flan tin with melted butter.
3.Roll pastry between sheets of baking paper until 5mm thick. Ease pastry into tin, press into base and sides, trim edge, prick base with fork.
4.Bake pastry case about 15 minutes or until browned lightly. Cool pastry case. Reduce oven temperature to 200°C (180°C fan-forced).
5.Meanwhile, whisk cream, milk and eggs in medium jug. Fill pastry case with chicken, tomato and spinach, pour in the egg mixture. Bake tart about 25 minutes.

We found it necessary to grease the tin well with butter. The tart is best made and eaten warm or cold on the same day; it is not suitable to freeze. The pastry can be made 2 days ahead, and refrigerated, or frozen for up to a month.


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