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close up image of a round cheese pie on a wooden board with spinach leaves sprinkled around it
Print Recipe

Gluten Free Goat's Cheese Pie

Ingredients

Pastry:

  • 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

Filling:

  • 125ml sour cream
  • 75g milk
  • 2 eggs
  • ¼ teaspoon tarragon
  • Sea salt and pepper
  • 30g goat cheese
  • Handful of spinach

Instructions

  • 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!

Notes

I use grams in my recipes, and no longer convert to cups (I personally believe using scales provides a more accurate measurement).