• Laura

Gluten Free Spinach and Cheese Tart with a Potato Base

A potato crust gluten free tart with spinach, cheese and tomatoes on a white background, with a piece of it served on a green plate.

A gluten free tart that requires no flour whatsoever for the base, not even the gluten free kind? Why yes, the star of this dish is a humble potato. With the help of some delicious cheddar cheese, the potato becomes the base or the crust of this tart. Filled with spinach, cheese, and sun-dried and cherry tomatoes, this tart is an amazing option for a delicious and filling lunch.

The best part about this recipe is that you don't have to eat it only while it's warm - it keeps well in the fridge for two days (maybe even longer, but it was completely gone after two days in our house) and can be eaten as a cold dish as well. This means you can take it with you to work or university or on a field trip and have a delicious and filling dish ready on the go.

A gluten free savory tart on a white background.


420 gr potatoes

200 gr spinach (frozen)

1 onion

1 tsp brown sugar

100 gr cheddar

1 tsp dried basil

2 tsp oregano

handful of cherry tomatoes

8-10 sun-dried tomatoes

300 gr cottage cheese

1 egg

100 ml yogurt


1. Peel the potatoes, and grate them on the same grater setting used for apples (with the bigger holes). Put the grated potatoes into a bowl with cold water and leave it while you prepare the rest of the ingredients.

2. Pour hot water over sun-dried tomatoes and leave them to re-hydrate.

3. Grate the cheddar cheese and set it aside.

A piece of the gluten free potato crust tart is being lifted from the baking pan.

4. Slice the onions and put them into a pan with some oil or ghee and add some salt. Stir occasionally, cooking on medium high heat and after a few minutes add a teaspoon of brown sugar and keep stirring while the onions caramelize.

5. Drain the grated potatoes and dry them. Put them in a big bowl and add the grated cheddar and salt. Mix well.

6. Oil the tart baking pan and press the potatoes firmly into it, so that if forms a compact base. Bake it for 10-15 degrees at 180 degrees, until you see that the edges of the tart have started to become golden and the bottom doesn't look soggy.

7. Take the spinach (you can also use fresh spinach if you have it) and sautee it with some olive oil. If you want to, you can add some garlic to it.

A piece of gluten free potato crust tart served on a green plate with the rest of the dish in the background.

8. In a bowl, add the cheese, egg, and yogurt. Season with salt, basil and oregano. Add the chopped up spinach, dried tomatoes that you've cut into smaller pieces and half of the caramelized onions and mix everything well. Slice the cherry tomatoes.

9. When the potato and cheddar base baked to a golden color, take it out of the oven. Pour the cheese and spinach mixture. Place the cherry tomatoes on top, along with the rest of caramelized onions. Bake for 25-30 minutes at 180 degrees, until the cheese filling sets.

10. Let it cool down and serve. Bon appetit!