Spinach, Leek and Goat Cheese Tart
Recently I got to try some sweet free Bob’s Red Mill Gluten Free Pie Crust, courtesy of Burst Media. Getting paid to try out food is pretty rad but please note, all opinions are my own.
Breakfast, lunch or even dinner is served with this Spinach, Leek and Goat Cheese Tart! It’s made with Bob’s Red Mill Gluten Free Pie Crust so you’re gluten and wheat free friends can enjoy it too!
I love making tarts, quiches and pies. But I don’t like making pie dough. Seriously, pie dough hates me. The few times I’ve tried making it from scratch has been a failure. When I do make any type of recipe that requires pie crust, I always buy pre-packaged pie crust. It’s quick and easy but the stuff I buy often has additives in it. And it isn’t gluten free. Now I am not a person who has issues with gluten but I like to cut wheat from my diet from time to time. And I like to make recipes that those who cannot eat gluten can enjoy.
Recently I was presented the opportunity to try Bob’s Red Mill Gluten Free Pie Crust. I was pretty excited about this opportunity because I like trying out new products (in this case, a new to me product) and I know Bob’s Red Mill products are made with quality, healthy ingredients. I’ve tried many of their products including the gluten free cornmeal, gluten free rolled oats, gluten free oat flour and the quinoa.
I decided to make a savory dish with my pie crust. Spinach, leek and goat cheese seemed perfect. And it was! I started out by prepping the Bob’s Red Mill Gluten Free Pie Crust dough. A package of the pie crust mix will prepare two 9 inch crusts. All you do is put the mix in a mixing bowl or food processor, add butter and/or shortening, some water and then either pulsate in your food processor or blend with a pastry blender. Once the dough is blended, halve and shape into two discs. Wrap in plastic wrap and refrigerate for one hour. After removing the dough from the refrigerator, I had to let it sit out until it was room temp to be able to roll it out without it crumbling apart.
You’ll want to blind bake the crust before filling it. After blind baking, I filled my crust with smoked Gruyere cheese, sauteed spinach and leeks, goat cheese and an egg/cream mixture. I baked it at 350 for 25 minutes and then had a fantastic lunch! Adapted from Williams Sonoma Cookbook
Adapted from Williams Sonoma Cookbook