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

Gluten-free spinach, ricotta and thyme tart

Total Time
1 hr 35 min
30 min
35 min


Gluten free flour

1¼ cup(s), (185g)

Xanthan gum

1 tsp

Almond meal

¼ cup(s), (30g)

Reduced fat oil spread

125 g

Baby spinach

460 g


2 tbs, chopped


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


  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.


SERVING SUGGESTION: Mixed garden salad drizzled with lemon juice.