Print Recipe
5 from 2 votes

Gluten-free spinach and goat's cheese pesto tart

A vibrant, beautiful tart packed with flavour and completely gluten free!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Lunches and quick-cook meals
Keyword: gluten free, lunch, tart
Servings: 4
Author: Emily Leary


  • Jus-Rol Gluten Free Puff Pastry Sheet
  • 100 g 3.5 oz spinach
  • 30 g 1 oz pine nuts
  • 30 g 1 oz basil
  • 30 g 1 oz hard cheese such as Parmesan, or a vegetarian alternative
  • 90 ml olive oil
  • 1 garlic clove
  • 70 g 2.5 oz goat's cheese
  • 200 g 7 oz cherry tomatoes
  • 15 g 0.5 oz black olives
  • Handful of rocket
  • Balsamic vinegar


  • Warm 1 tbsp of olive oil in a non-stick pan and add 1 clove of minced garlic
  • Once bubbling, add the spinach and heat until wilted.
  • Set aside to cool completely.
  • In a food processor, add the pine nuts, grated hard cheese, basil and 75ml of olive oil to a food processor.
  • Blitz until smooth - you can leave a little more or less texture in the pesto, according to your preference.
  • Grab a sheet of Jus-Rol Gluten Free Puff Pastry and roll out on a board.
  • Using a sharp knife, lightly score a line about 1 inch in from the edge of the pastry.
  • Prick the base with a fork several times. This will help to ensure that the crust puffs up, while the base cooks evenly without bubbles.
  • Spread half of your pesto on to the base, pushing just to the edges of the inner circle you scored.
  • Top with the cooled spinach, halved cherry tomatoes, and crumbled goat's cheese.
  • Slide onto a baking tray along with the baking paper (you can trim the excess if needed) and bake for 20-25 minutes until golden brown, then top with dabs of the remaining pesto.
  • Serve garnished with a scattering of sliced olives, a handful of rocket and a generous drizzle of balsamic glaze.