Gluten-free spinach and tofu savoury tart

Ingredients

• 120 grice flour
• 80 gwater
• 10 gextra-virgin olive oil
• 2 gfine salt
• 200 gtofu
• 300 gspinach
• 1egg
• 60 gonion
• 100 gunsweetened soya milk
• 20 gextra-virgin olive oil
• to tastefine salt
• to tasteblack pepper
• to tastemarjoram
• to tastenutmeg

Instructions

1. 1

   Mix the base

   Put the rice flour and 2 g of fine salt in a bowl. Gradually pour in the water while kneading, then add 10 g of olive oil.

2. 2

   Knead and roll

   Once the flour has absorbed the oil, transfer the dough to a work surface and knead until compact. Place it on baking paper and roll it into a circle 30 cm across and about 3 mm thick.

3. 3

   Line the tin

   Set the dough in a 20 cm tin and trim away the excess around the edge. Chill the base until needed, then slice the onion.

4. 4

   Cook the vegetables

   Heat a little of the 20 g olive oil in a pan and add the onion. Cook over a medium-low heat for 4–5 minutes, then add the spinach, season with salt and cook for 5–6 minutes, stirring occasionally. Turn off the heat and leave to cool slightly.

5. 5

   Prepare the tofu

   Cut the tofu into cubes. Crack the egg into a bowl, add the soya milk and season with salt and black pepper.

6. 6

   Combine the filling

   Whisk until smooth, then stir in the tofu and spinach.

7. 7

   Season the mixture

   Add marjoram and nutmeg, then mix to distribute the seasoning.

8. 8

   Fill and bake

   Pour the filling into the tin and level it out. Bake in a conventional oven at 180°C on the lowest shelf for 60 minutes. Leave to cool slightly, remove from the tin and serve.

What is a spinach and tofu tart?

A savoury tart is a pastry case filled with a savoury mixture and baked until set. This version uses a rice-flour base, so it is made without wheat flour, and combines spinach with tofu and an egg-and-soya-milk mixture.

The method relies on a short ingredient list rather than a complicated pastry technique. Chilling the shaped base before filling helps it stay manageable, while the vegetables are cooked first so the filling is not built around raw spinach.

Nutrition and macros by portion

The nutrition label shows one serving as written: 198 calories, 9g protein, 19g carbs, 9g fat.

The rice flour provides most of the carbohydrates, while the olive oil and tofu contribute much of the fat; tofu, egg and spinach provide protein. Add a generous salad or other vegetables alongside to bring freshness and extra variety to the plate.

Making the rice-flour base

Dough texture: Add the water gradually as you knead, then work in the oil. Rice-flour dough can feel different from wheat dough and may be more delicate, so roll it on the baking paper and use that to help position it in the tin.

Thickness: Aim for a circle about 30 cm across and 3 mm thick. The recipe trims the overhang after lining a 20 cm tin.

Cooking the spinach

Onion first: The onion cooks over a medium-low heat for 4–5 minutes before the spinach goes in. This gives it time to soften without needing a high heat.

Spinach cue: Cook for 5–6 minutes, stirring from time to time, until it has wilted. Let the mixture cool slightly before combining it with the egg mixture.

Getting a smooth filling

Egg and soya milk: Whisk them with salt and pepper until the mixture is even. Add the cubed tofu and cooked spinach, then season with marjoram and nutmeg.

Even distribution: Mix the ingredients together before pouring them into the tin. Level the top so the filling is spread evenly across the base.

Baking and checking doneness

Oven position: Bake in a conventional oven at 180°C on the lowest shelf for 60 minutes, as specified in the method. The long bake gives the filling time to set.

Before serving: Leave the tart to cool slightly before removing it from the tin. This brief rest makes it easier to handle.

What to serve with the tart

Fresh side: A green salad dressed with a little vinegar or lemon gives the meal a crisp contrast to the soft filling. Keep the dressing separate until serving so the leaves stay fresh.

For a more substantial plate, add roasted vegetables or a simple tomato salad. The tart can also be served at room temperature.

Recipe notes & tips

• Roll the dough on baking paper to make transferring it to the tin easier.
• Add the water gradually so you can judge the dough’s texture as you knead.
• Stir the spinach occasionally as it cooks so it wilts evenly.
• Let the spinach mixture cool slightly before mixing it into the egg.
• Use the lowest oven shelf and keep to the stated 180°C baking temperature.
• Allow the tart to cool slightly before trying to remove it from the tin.

Variations

• Add garlic: Cook a little chopped garlic with the onion for a more savoury flavour.
• Use fresh herbs: Swap the marjoram for thyme or oregano.
• Add mushrooms: Cook sliced mushrooms with the onion before adding the spinach.
• Change the seasoning: Add a pinch of chilli flakes alongside the black pepper.
• Serve with tomatoes: Pair each slice with a fresh tomato salad.

Common mistakes to avoid

• Pouring in all the water at once: Add it gradually so the dough is easier to work.
• Rolling without baking paper: Roll the dough on paper to help move the delicate base into the tin.
• Skipping the cooling pause: Let the spinach mixture cool slightly before combining it with the egg.
• Under-seasoning the filling: Taste and adjust the salt and pepper before adding the mixture to the tin.
• Baking on the wrong shelf: Use the lowest shelf as directed for this recipe.
• Removing the tart immediately: Leave it to cool slightly first so it is easier to handle.

How to store

Cool the tart, cover it and refrigerate for up to 3 days. Reheat individual slices in the oven until warmed through, or serve them at room temperature.

Frequently asked questions