Photo of Gluten-free spinach, ricotta and thyme tart by WW

Gluten-free spinach, ricotta and thyme tart

10
10
10
SmartPoints® value per serving
Total Time
1 hr 35 min
Prep
30 min
Cook
35 min
Serves
6
Difficulty
Easy

Ingredients

Flour, plain, gluten free

1¼ cup(s), (185g)

Xanthan gum

1 tsp

almond meal

¼ cup(s), (30g)

reduced fat oil spread

125 g

baby spinach leaves

460 g

sultanas

2 tbs, chopped

garlic

1 clove(s), crushed

lemon juice

2 tbs

low-fat ricotta cheese

250 g

fresh thyme

1 tbs, leaves

reduced fat feta cheese

100 g

pine nuts

1 tbs, toasted

Instructions

  1. Process flour, xanthan gum, almond meal and spread in a food processor until mixture resembles fine breadcrumbs. Add 1 tablespoon of water. Process until dough just comes together, adding more water as needed.
  2. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Roll pastry between sheets of baking paper to form a 28cm round. Using paper to lift pastry, transfer to a baking tray. Refrigerate for 30 minutes.
  3. Meanwhile, steam spinach for 2 minutes or until just wilted. Drain. When cool enough to handle, squeeze out excess liquid. Finely chop spinach. Combine spinach, sultanas, garlic, lemon juice, ricotta, feta and half the thyme in a medium bowl. Season with salt and pepper.
  4. Preheat oven to 200°C. Remove pastry from refrigerator and stand for 5 minutes. Remove top sheet of baking paper. Top pastry with spinach mixture, leaving a 4cm border all around. Fold pastry side partially over filling, using paper as a guide if needed.
  5. Bake for 30 minutes or until golden and base is cooked through. Serve tart sprinkled with pine nuts and remaining thyme.

Notes

SERVING SUGGESTION: Mixed garden salad drizzled with lemon juice.

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