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The Free From Fairy

The Free From Fairy

Home ยป Free From Recipes ยป Gluten Free Recipes ยป A Gluten-free & Dairy-free Mediterranean Savoury Tart

26th November 2014 ·

A Gluten-free & Dairy-free Mediterranean Savoury Tart

Dairy-free Recipes· Free From Recipes· Gluten Free Main Meal Recipes· Gluten Free Recipes· Nut Free Recipes· Yeast Free Recipes

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Last week I was experimenting with one of my new rice-free flour mixes and decided to make some savoury pastry.ย  The pastry was devine…light and crispy with a delicious flavour.ย  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.

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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!ย  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!!ย  Just another challenge for me!ย  More on that another time!

Since Pickle is still off school poorly as I write this I will get on and share the recipe.ย  I hope you enjoy it.ย  Please let me know how you get on if you try it!

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A Gluten-free & Dairy-free Mediterranean Savoury Tart

Gluten-free, Dairy-free, Nut-free
5 from 2 votes
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Author Vicki Montague - The Free From Fairy

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.
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Tasty Tuesdays on HonestMum.com

Previous Post: « Clementine & Cointreau Mincemeat Recipe with No Suet (Gluten Free)
Next Post: Spiced Vegetable Millet & Buckwheat Pilauf »

Reader Interactions

Comments

  1. Honest mum says

    7th December 2014 at 7:22 pm

    5 stars
    Delicious and perfect for the diet we follow here. Thanks for linking up to #tastytuesdays x

    • Vicki Montague says

      8th December 2014 at 1:04 pm

      I thought you might like this one Vicki! Let me know if you have a go at it. It was dead simple!

  2. Emily @amummytoo says

    6th December 2014 at 8:56 pm

    That looks incredibly inviting. I can almost smell it! Pinned to try later. Thanks for joining in with #recipeoftheweek

    • Vicki Montague says

      8th December 2014 at 1:00 pm

      Hi Emily, let me know if you get around to making it. It was very tasty!

  3. Vicki Montague says

    6th December 2014 at 6:58 pm

    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

  4. Kate - glutenfreealchemist says

    29th November 2014 at 8:47 pm

    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

      30th November 2014 at 8:27 pm

      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!

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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