12 Days of Holiday Recipes Day 11: Vegetarian and Gluten Free: Spinach and Goat Cheese Tart in a Potato Crust
Angela Jenkins
| 2 min read
As a health coach, I am getting more and more requests for recipes with special accommodations, especially since the gluten allergy seems to be more common now. Try this recipe from Whole Foods Market, as it suggests to thinly slice the potatoes for a great, gluten free crust. Try it and let me know what you think!
Ingredients
5 to 6 medium Yukon gold potatoes (about 2 pounds)
2 to 4 tablespoons extra virgin olive oil, divided
1 garlic clove, thinly sliced
1 bunch spinach, stems removed, leaves thinly sliced and rinsed but not dried
6 ounces fresh goat cheese, crumbled
1 cup part-skim ricotta cheese
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Sea salt, to taste
Ground pepper, to taste
Butter for the pan
2 to 4 tablespoons extra virgin olive oil, divided
1 garlic clove, thinly sliced
1 bunch spinach, stems removed, leaves thinly sliced and rinsed but not dried
6 ounces fresh goat cheese, crumbled
1 cup part-skim ricotta cheese
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Sea salt, to taste
Ground pepper, to taste
Butter for the pan
Directions
Preheat oven to 350°F.
Peel potatoes and slice into thin rounds (about 1/8 inch). Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. Once heated, add a layer of potatoes to the pan and cook, turning once, 3 to 4 minutes one each side, until golden and easily pierced with a knife. Set aside on a plate lined with a paper towel. Repeat with the remaining potatoes.
When you’re finished with the potatoes, add a tablespoon of olive oil to the pan. Cook the garlic until lightly golden and fragrant, about 1 minute. Add rinsed, damp spinach, and cook until bright green, 2 to 3 minutes. Transfer spinach to a bowl and add goat cheese, ricotta, eggs, lemon zest and juice. Stir to combine well. Season to taste with salt and pepper.
To assemble the tart, lightly butter a 9-inch springform pan. Line the pan with potatoes, covering the bottom and sides completely, overlapping slices for complete coverage. Pour in spinach-goat cheese mixture. Bake at 350 degrees until firm and golden, about 50 to 60 minutes.
Release the spring from the pan and gently lift off the sides. Set the tart on a plate, slice and serve immediately.
Favorite Gluten Free Holiday Recipes?
This is my favorite time of the year to celebrate with family and friends. How are you turning the traditional into something that others on a special diet can enjoy? What’s your favorite gluten free recipe or holiday treat?
Happy Holidays!
Photo credit: artizone
