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.
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!
Mediterranean Savoury Tart
- 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
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.
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