Last week I was experimenting with one of my new rice-free flour mixes and decided to make some savoury pastry. The pastry was devine…light and crispy with a delicious flavour. Unfortunately, I am not going to share that with you just yet because I plan to include it in my e-recipe book in the new year!
However, you could easily make my sweet shortcrust pastry recipe (without the sugar!), or you could buy some.
Spend some time pushing your pastry well into the dish before baking. As you can see…I didn’t and it shrank away!
Whatever you decide to do with the pastry, this tart is a winner! Well it was in Pickle, Mr M and my books.
Roo had other views but then she often does!
For some unknown reason she has started to pick at food and has decided that pastry makes her feel sick!! Just another challenge for me! More on that another time!
Since Pickle is still off school poorly as I write this I will get on and share the recipe. I hope you enjoy it. Please let me know how you get on if you try it!
A Gluten-free & Dairy-free Mediterranean Savoury Tart
Ingredients
- 1 quantity of gluten-free short crust pastry - remove the sugar from my sweet shortcrust pastry recipe
- 10 cherry or baby plum tomatoes cut in half
- 10 slices pre-sliced chorizo - chopped
- 8 black olives - stone removed and halved
- 2 pieces sundried tomato - chopped
- 1 tsp dairy-free pesto - I use the Sacla one
- 2 medium free-range eggs - whisked
- 180 ml soya cream
- 1 clove garlic - finely chopped
- Ground pepper to taste
- A little oil
Instructions
- Roll the pastry out and line a 20cm flan dish.
- Line the pastry with greaseproof paper or oven-proof clingfilm, then fill with baking beans.
- Bake at 190 degree/170 degree fan for approx. 15 minutes. Remove from the oven, take out the beans and paper or clingfilm and bake for approx. 10 minutes more until light golden.
- Meanwhile place the tomato halves on a baking tray, drizzle with a little oil and add to the oven for the last 10 minutes of the pastry cooking.
- While the pastry is cooking whisk the eggs with the soya cream, garlic, pesto and pepper.
- Once cooked, remove the pastry case from the oven along with the tomatoes.
- Pour the egg mixture into the pastry case then scatter over the chorizo, gently arrange the tomatoes (cut side up), olives and sundried tomatoes.
- Bake for a further 30 minutes until set and golden.
- Eat either hot or cold.
I shared this with:
Honest mum says
Delicious and perfect for the diet we follow here. Thanks for linking up to #tastytuesdays x
Vicki Montague says
I thought you might like this one Vicki! Let me know if you have a go at it. It was dead simple!
Emily @amummytoo says
That looks incredibly inviting. I can almost smell it! Pinned to try later. Thanks for joining in with #recipeoftheweek
Vicki Montague says
Hi Emily, let me know if you get around to making it. It was very tasty!
Vicki Montague says
Ah it seems daunting but I assure you it isn’t any different from ‘normal’ cooking. Take a look at my video to make pastry and then have a go. This tart is really yummy. Let me know if I can help with anything x
Kate - glutenfreealchemist says
Lovely tart Vicki, whatever Roo thinks. Kids are so fickle!! We are definitely chorizo fans in our house and combined with other Mediterranean flavours, I would agree with this being a winner. I have always struggled with the DS pastry though. Maybe it’s just me, but I find it way too crumbly to work with and always opt for making my own…..
Vicki Montague says
Yeah the DS stuff is crumbly but if you knead it for about 10 minutes until nice and soft it works a treat! However, in that time you could make your own so I don’t bother any more either!