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5 from 2 votes

Balsamic-Glazed Garlic, Spinach, and Cheddar Tart (Gluten Free)

Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Breakfast, Brunch, light dinner, lunch, Side Dish
Cuisine: American, French
Keyword: balsamic vinegar, cheddar cheese, creme fraiche, eggs, garlic, gluten free, gluten free piecrust, gluten free tart, heavy cream, spinach
Servings: 4 people
Author: GFchow @ gfchow.com

Ingredients

  • 1 9" frozen, pre-made gluten free pie crust I prefer the gf pie crusts from Whole Foods. Follow package instructions for thawing. Once thawed take a fork to the bottom of the crust and poke some holes.

Balsamic-Glazed Garlic

  • 3 heads of garlic cloves peeled, approx. 30-35 medium-sized cloves, if cloves are large, cut in half lengthwise OR to simplify, buy store bought, peeled garlic cloves at your market
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme chopped

Tart Base

  • 8 ounces sharp white cheddar cheese grated (about 2 cups), grate by hand or buy packaged shredded cheddar
  • 2 cups baby spinach or two large handfuls
  • 4 large eggs
  • ¾ cup crème fraîche approx one 7.5 ounce container
  • ¾ cup heavy whipping cream
  • Kosher salt and freshly ground black pepper to season

Instructions

  • Preheat oven to 350 degrees.

Balsamic-Glazed Garlic

  • Making the Balsamic-Glazed Garlic can be done a day in advance and refrigerated until ready to use.
  • Place garlic cloves in a small or medium saucepan with boiling salted water and cook until cloves begin to soften, about 3 minutes; drain.
  • Wipe saucepan dry and heat oil in pan over medium heat. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 5 minutes.
  • Add vinegar and 1 cup water and bring to a boil. Reduce heat to medium and simmer until garlic is tender, approx 15 minutes.
  • Add maple syrup, rosemary, and thyme, and season with salt and pepper. Cook, stirring occasionally, until liquid is syrupy and coats garlic, could take anywhere from 10-15 minutes depending on your stove. Mine took 13 minutes.

Making the Custard

  • Whisk crème fraîche, cream, and eggs in a large bowl; season with salt and pepper.

Assembly

  • To assemble the tart, scatter cheese over crust and then top with spinach. Pour custard over spinach (you may only use 85-90% of the custard). Top with garlic and any leftover syrup. Use a fork or spoon, if necessary, to move filling ingredients within the crust.
  • Place tart on a foil-lined baking sheet to catch custard drippings while baking. Bake until custard is set and golden brown in spots, 45 minutes. Let cool for 15 minutes.
  • Serve with a light salad and enjoy your wonderful meal!

Notes

If you are a baker and want to make your own gluten free (or regular) pie crust, go for it!