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Gluten-Free Savory Chickpea and Spinach Tarts with Cashew Cream
Original recipe: 6 servings · Prep: Under review · Cook: Under review · Total: Under review
By Freeflourish Editorial TeamPublished Apr 13, 2026 | Updated Oct 25, 2026
Mediterranean-inspired
Under review
glutenfreedairyfreeoptionsbakingfamilyfriendlyeasysidedishappetizercomfortfoodholidayclassicseasonal
Gluten-free pastry tarts filled with spinach, chickpeas and cashew cream. Soak the cashews ahead and chill the pastry before shaping.
Prep
Under review
Cook
Under review
Total
Under review
Servings
6
Difficulty
easy
Cuisine
Mediterranean-inspired
Ingredients
Servings
6
- 1 1/2 cups gluten-free all-purpose flour blend (ensure xanthan gum included)
- 1/2 teaspoon salt, for the pastry
- 1/2 teaspoon garlic powder, for the pastry
- 1/4 teaspoon dried oregano
- 1/4 teaspoon baking powder
- 1/2 cup cold vegan butter or coconut oil, cubed
- 3 to 4 tablespoons ice cold water
- 1 cup raw cashews, soaked in warm water for 2 hours then drained
- 1/2 cup water, for the cashew cream
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder, for the cashew cream
- 1/2 teaspoon salt, for the cashew cream
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 5 cups fresh spinach, roughly chopped
- 1 1/2 cups cooked chickpeas (or canned, rinsed and drained)
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley or oregano leaves for garnish
Instructions
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Preheat the oven to 375 degrees F. Lightly grease a 6-cup muffin tin or line with parchment paper liners.
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Whisk the flour, first 1/2 teaspoon salt, first 1/2 teaspoon garlic powder, oregano and baking powder together.
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Add the cold vegan butter or coconut oil cubes. Using a pastry cutter or your fingers, cut or rub the fat into the flour mixture until it resembles coarse crumbs.
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Gradually add 3 tablespoons of ice-cold water, stirring until the dough starts to come together. Add a little more water if needed, 1 teaspoon at a time, until the dough forms a ball.
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Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes while preparing the filling.
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Blend soaked and drained cashews with 1/2 cup water, nutritional yeast, lemon juice, the remaining 1 teaspoon garlic powder, remaining 1/2 teaspoon salt and black pepper until smooth.
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Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
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Add minced garlic and cook for 1 minute until fragrant.
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Add chopped spinach and cook until wilted, about 3-4 minutes.
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Stir in the cooked chickpeas and crushed red pepper flakes (if using). Cook for another 2 minutes, then remove from heat and let cool slightly.
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Fold half of the cashew cream into the spinach and chickpea mixture until combined.
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Remove the dough from the fridge and divide it into 6 equal portions.
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On a lightly floured surface with gluten-free flour, roll each portion into a circle about 5 inches in diameter.
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Press each dough circle gently into the muffin tin cups, forming a small tart shell with sides.
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Evenly spoon the spinach and chickpea filling into each tart shell.
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Top each with a tablespoon of the remaining cashew cream and spread lightly. Refrigerate any unused cashew cream promptly.
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Bake for 25 to 30 minutes, or until the crust is golden and the filling is set.
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Remove from oven and allow to cool for 5 minutes before carefully removing from the tin.
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Garnish with fresh parsley or oregano leaves and serve warm or at room temperature.
Timing
Allow for 2 hours cashew soaking, pastry preparation and 15 minutes chilling, filling preparation and cooling, assembly, 25-30 minutes baking and at least 5 minutes cooling. Yield depends on tin capacity.
Storage
Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.
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