A Gluten-free & Dairy-free Mediterranean Savoury Tart
Gluten-free, Dairy-free, Nut-free
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.