I remember the first time I made this tart—I was standing in my kitchen, craving something hearty but not too heavy, something packed with flavor but still fresh. A friend had just dropped off a bag of farmers’ market spinach, and I had some creamy goat cheese begging to be used.
The result? A golden, flaky tart with a rich, tangy filling that felt like a warm hug on a plate.
If you’ve ever thought gluten-free meant dry, dense, or just “not the same,” this tart is about to change your mind.
The crust is buttery and crisp, the filling is velvety smooth, and the flavors?
Unbeatable.
Whether you’re serving it for brunch, a light lunch, or even a fancy dinner with a side salad, this one is always a hit.
Tips for Maximum Flavor
- Use farm-fresh eggs for a rich, custardy filling.
- Let the spinach cool before mixing into the eggs to prevent scrambling.
- For an even crispier crust, blind bake it with pie weights or dried beans.
Variations & Substitutions
- Dairy-Free? Swap the butter for coconut oil, use full-fat coconut milk instead of cream, and sub dairy-free cheese.
- No Goat Cheese? Try feta for a saltier bite or ricotta for extra creaminess.
- Add Protein by tossing in some cooked bacon or shredded rotisserie chicken.
- Want More Veggies? Roasted mushrooms, sun-dried tomatoes, or caramelized onions would be amazing.
Serving Suggestions
This tart is perfection with a crisp green salad and a simple lemon vinaigrette. Serve it warm, at room temp, or even cold the next day—it’s delicious any way you slice it.
Gluten-Free Spinach and Goat Cheese Tart
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A flaky, buttery gluten-free crust filled with a creamy, tangy spinach and goat cheese filling. Perfect for brunch, lunch, or a light dinner!
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ½ cup tapioca flour (or cornstarch)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup cold unsalted butter, cut into small cubes
- 1 egg
- 2 tablespoons ice water
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional, but adds great warmth)
- 3 large eggs
- ½ cup heavy cream (or full-fat coconut milk for dairy-free)
- 4 oz goat cheese, crumbled
- ¼ cup grated Parmesan (optional, but adds a salty kick)
Instructions
Step 1: Make the Crust
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the almond flour, tapioca flour, salt, and garlic powder.
- Cut in the butter using a pastry cutter or your hands until the mixture looks like coarse crumbs.
- Add the egg and mix until combined, then slowly add the ice water, one tablespoon at a time, until the dough comes together.
- Press the dough into a greased 9-inch tart pan, making sure it covers the bottom and sides evenly.
- Poke a few holes in the bottom with a fork and bake for 10 minutes. Remove from the oven and let it cool slightly.
Step 2: Cook the Vegetables
- Heat olive oil in a pan over medium heat.
- Add the chopped onion and cook until soft, about 3-4 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Toss in the spinach, salt, pepper, and nutmeg. Cook until the spinach is wilted and most of the moisture has evaporated (about 2-3 minutes). Remove from heat and let cool slightly.
Step 3: Assemble & Bake
- In a bowl, whisk together the eggs and heavy cream.
- Stir in the cooked spinach mixture.
- Pour the filling into the pre-baked crust.
- Crumble the goat cheese over the top and sprinkle with Parmesan.
- Bake for 25-30 minutes, or until the center is set and the top is lightly golden.
Notes
Can be made ahead and served warm or cold. Stores well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch, Lunch, Dinner
- Method: Baking
- Cuisine: American, Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: ~280 per serving
- Sugar: 2g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 105mg
