Gluten Free Sour Cream and Goat’s Cheese Pie (from scratch)
This recipe was originally posted on The Culinary Jumble in September 2015. No amendments have been made to the images or recipe.
This was the first time I’d ever made gluten free pastry and I was so pleased with everything about it. It tasted so good, too.
I made the filling using milk and lower-fat sour cream, making it divinely creamy but without having the calories that come with cream. The goat cheese gives it a beautiful tang but if you prefer to use something in its place, blue cheese or feta would work just as good.
This made one small pie – double the ingredients to make it family-sized. If you like pies, check out my individual ham and chicken pies.
Gluten Free Goat's Cheese Pie
- 50g buckwheat flour
- 25g starch (corn, potato or tapioca)
- 25g rice flour
- ½ teaspoon salt
- 40g butter (cold and chopped into small pieces)
- 1 egg
- 125ml sour cream
- 75g milk
- 2 eggs
- ¼ teaspoon tarragon
- Sea salt and pepper
- 30g goat cheese
- Handful of spinach
- Lightly grease a small pie dish (mine was a round 15cm spring form pan).
- Mix the flours, salt and starch in a large bowl. Add the butter and rub it in to the flour until it resembles crumbs.
- Beat the egg and add to the flour mixture. It should come together as a sticky dough. However, If it doesn’t, add one teaspoon of cold water at a time until the mixture starts to come together.
- Using your hands, scrape up the dough and form into a rough ball. Put back in the bowl, cover with cling-film, and leave to rest in the fridge for 30 minutes. Heat the oven to 190°C (375°F).
- Roll the dough out between two pieces of cling-film or grease proof paper until it is just under 1/4 inch thick. You might find that even though it has been chilled, it isn’t amazingly co-operative! If that’s the case, don’t panic too much, and just push the dough into place in the pie dish. Although its stickiness might make it a little tricky to roll out, it actually means that it is very pliable and can easily be smoothed into place.
- When ready, prick all over with a fork, and put back in the fridge for another ten minutes to firm up again.
- Bake for around 10 minutes and then remove from the oven. It should look bubbly and greasy - I nearly had a heart attack the first time, but it settles itself beautifully when it is allowed to cool.
- While the pie crust is cooling, make the filling. Whisk the eggs, sour cream, milk, tarragon, salt and pepper together. Lastly, add the spinach.
- Layer the goat cheese over the bottom of the crust and then pour over the egg mixture. Bake for around 20-30 minutes until the top is golden. This pie makes the perfect lunch served with a crispy salad! Enjoy!
I use grams in my recipes, and no longer convert to cups (I personally believe using scales provides a more accurate measurement).