Gluten-free spinach and mushroom tart

This gluten-free savoury tart is filled with spinach and mushrooms. Try it for a simple and satisfying dinner.



Note: + 10 mins cooling time



  • 2 sheets frozen gluten-free puff pastry, just thawed
  • 1 leek, white part only, thinly sliced
  • 1 garlic clove, crushed
  • 200g sliced cup mushrooms
  • 280g pkt Coles Australian Baby Spinach
  • 2 Coles Australian Free Range Eggs
  • 1/2 cup (125ml) milk
  • 100g fetta, crumbled



Preheat oven to 180°C. Cut 1 pastry sheet in half. Place the 2 halves, slightly overlapping, over 2 adjacent sides of the remaining pastry sheet. Press the edges firmly to seal. Carefully line a 3.5cm-deep, 23cm (base measurement) fluted tart tin with removable base with the pastry. Trim the excess pastry.


Line the pastry case with baking paper. Fill with pastry weights or rice. Place tart tin on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake for 10 mins or until the pastry is light golden.


Meanwhile, spray a non-stick frying pan with olive oil spray. Heat over medium heat. Add the leek, garlic and mushroom. Cook, stirring, for 5 mins or until vegetables soften. Add spinach and cook, stirring, for 2 mins or until spinach wilts. Set aside to cool slightly.


Whisk the eggs and milk in a jug. Arrange spinach mixture in the pastry case with fetta. Pour over egg mixture. Bake for 25-30 mins or until the filling is just set. Set aside for 10 mins to cool slightly. Cut into wedges to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.