Gluten-free spinach, feta and chorizo tart recipe

  • Serves 10
  • 1 hour for the pastry, 10 minutes prep time for the tart and 50 minutes cooking time
  • 395 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

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.

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. 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 chorizo and 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 the feta
  3. Place a separate pan over a high heat and add the spinach with 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. 
  4. 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.
  5. 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.)
  6. 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

Text
ingredients
Email recipe details
Print recipe
  • 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 (3 1/2oz) chorizo, skin removed and sliced
  • 200g (10oz) feta cheese
  • 240g (8oz) baby spinach leaves
  • pinch of sea salt
  • 75ml (3fl oz) double cream
  • 2 eggs
  • extra virgin olive oil
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1640kj 395kcal 20%
  • Fat 28.4g 41%
  • Saturates 14.7g 74%
  • Sugars 3.2g 4%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 23.7g Protein 11.4g Fibre 1.7g

Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.