Easy to make and just packed with flavour this gluten free puttanesca tart is perfect for a light lunch or supper dish and just perfect for a picnic too.
Puttanesca Tart is a bit of a fun name for this dish because puttanesca kind of translates as tart in Italian. Puttanesca pasta sauce is said to have got its name because it is so easy to make and even the most slovenly of women (a tart) could do it.
Now, these are not my words! Anyway, this gluten free puttanesca tart is packed with flavour and good served hot or cold.
I’ve made a gluten-free pastry case for this tart but if you’re not bothered about the gluten aspect then make things even easier for yourself by just using bought shortcrust pastry from the supermarket.
Store Cupboard Basics
The puttanesca ingredients are very possibly lurking in your larder or fridge already as they are real staples of the kitchen.
It is basically olives, sun-dried tomatoes, capers, anchovies, peppers and garlic. I have also added in some spinach and pesto plus double cream and egg yolks to make up the filling.
I’ve used my own homemade pesto for this recipe, in fact, its my rosemary and walnut pesto as it’s such a lovely robust flavour. If you are looking for pesto inspiration then you should check out my book A Passion For Pesto where you’ll find over 75 fabulously creative pesto recipes using everything from herbs and veggies to weeds and even fruits too.
Make your own gluten-free pastry
For the gluten free pastry you’ll need ground almonds, gram flour (chickpea flour), some sea salt, bicarbonate of soda, butter and an egg.
If you want to make this vegetarian then just omit the anchovies and add salt.
Anchovies are always used in Puttanesca sauces because they give great depth of flavour to the dish. Don’t worry they don’t make things taste fishy at all. You can use Gentleman’s Relish which is an anchovy butter paste instead for this recipe. I make my own Gentleman’s Relish and always have some in the fridge for cooking as well as just to have on toast.
Gluten Free Puttanesca Tart
I’ve just made a small tart here that would serve two people. To serve more just double up ingredients etc to make a larger version.
This puttanesca tart is perfect just served with a salad on the side for a light lunch or supper dish. It can be served both hot and cold making it perfect for picnics or packed lunches too.
Extra Cheese Crackers
Though having said that I did have a bit of pastry leftover from this so I used it to make 10 little cheesy crackers.
I just added 1 tbsp of grated parmesan cheese, salt and pepper and 1/2 tsp of dried oregano to the leftover dough and working it in well.
Then I simply rolled it out and cut out 10 little crackers with a cookie cutter and after letting them chill for 30 minutes in the fridge I baked them for 15 minutes till golden.
So here you have two recipes in one today, my Gluten Free Puttanesca Tart and also the leftover crackers.
Looking for more light meal ideas? Then check out these recipes before you go;
Greek potato rosti with tomato dipping sauce
Spanish eggs (Huevas Rancheros)
Paella stuffed peppers with feta
Ham and asparagus pizza bianca with brie
Frittata with mint spinach and feta
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Gluten free puttanesca tart
Glten free pastry
- 95 g ground almonds
- 95 g gram flour (chickpea flour)
- 1/2 tsp sea salt
- 1/4 tsp Bicarbonate of Soda
- 15 g butter
- 1 egg
- 1 cup spinach leaves chopped
- 1 clove garlic minced
- 2 anchovies chopped
- 1 red bell pepper roasted and skinned or from a jar and chopped
- 3 sun dried tomatoes chopped
- 1 tsp capers chopped
- 1 tbsp olives stoned and chopped
- 2 egg yolks
- 140 ml double cream
- 1 tbsp pesto
- Preheat oven to 180C/350F and grease a 15cm/6″ loose base pie tin
To make pastry
- Toss all pastry ingredients in a food processor and whizz together.
- Press the dough into your pie tin making sure it comes up the sides and is well pressed down.
- Chill for 30 minutes in the fridge.
- Blind bake with dried beans or baking weights inside 10 minutes, remove the beans and bake again for further 10 minutes then set aside.
To make filling and tart
- Scatter schooped spinach on the base of the pie then add the peppers and all other ingredients apart from the egg yolks, cream, pesto and seasoning
- Whisk these together and pour on top of the ingredients already in the pie case
- Bake for 30 minutes till golden and set.
- Serve warm with a green salad.
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