Gluten and Dairy Free Chilli Prawn Tart

Serves 4


For the pastry:

  • 310g gluten free plain flour
  • 100g dairy free spread
  • 2 egg yolks (retain the whites for brushing the pastry)
  • 5 tablespoons ice cold water
  • salt and pepper for seasoning

For the filling:

  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 small red chilli, deseeded and finely sliced
  • 250g peeled prawns
  • 200ml dairy free cream
  • 3 eggs yolks
  • zest of one lemon
  • 1 teaspoon oregano
  • salt and pepper for seasoning


  1. To make the pastry rub the dairy free spread into the flour
  2. Season with salt and pepper
  3. Mix in the beaten egg yolks and cold water
  4. The dough should form a ball, wrap in clingfilm and chill in the fridge for 30 minutes
  5. Preheat the oven to 200 oC
  6. Roll out the pastry and line a 23cm circle or rectangular tin with the pastry sheet
  7. Place a sheet of tinfoil over the pastry and weigh down with baking beans or rice
  8. Bake in the oven for 20 minutes
  9. Turn the oven down to 180 oC and bake for another 5 minutes
  10. Remove the baking beans and brush the base of the pastry with egg whites, this stops the bottom of the pastry becoming soggy
  11. Return to the oven for 4 minutes
  12. Remove the tart shell from the oven and make the filling
  13. Heat a drizzle of olive oil in a shallow pan over a medium heat
  14. Saute the onion, garlic and chilli for a couple of minutes
  15. Add in the prawns and cook for a further couple of minutes
  16. Place the prawns into the tart shell
  17. Whisk together the dairy free cream, egg yolks, lemon zest, oregano and seasoning
  18. Pour into the tart case
  19. Return to the oven for 20 minutes
  20. Leave to cool slightly before slicing