Name: Gluten-free tomato, chicken and spinach tart
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10
Ingredients: Gluten-free pastry; 1 cup (180g) rice flour; 1/4 cup (35g) (corn) cornflour; 1/4 cup (30g) soya flour; 170 gram cold butter, chopped coarsely; 2 tablespoon cold water, approximately; Filling; 300 millilitre light thickened cream; 2 tablespoon milk; 4 eggs; 1/2 cup (80g) cooked chicken, coarsely shredded; 1/4 cup (35g) drained semi-dried tomatoes, chopped finely; 25 gram baby spinach leaves, torn coarsely

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.

Serves 10

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

Gluten-free pastry

1 cup (180g) rice flour

1/4 cup (35g) (corn) cornflour

1/4 cup (30g) soya flour

170 gram cold butter, chopped coarsely

2 tablespoon cold water, approximately

Filling

300 millilitre light thickened cream

2 tablespoon milk

4 eggs

1/2 cup (80g) cooked chicken, coarsely shredded

1/4 cup (35g) drained semi-dried tomatoes, chopped finely

25 gram baby spinach leaves, torn coarsely

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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