Chutney, Cheese & Tomato Tart with Rosemary Pastry (Gluten Free, Dairy Free)
Servings:
4
Best Season:
Suitable throughout the year
Instructions
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To make the pastry rub the dairy free spread into the flour
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Stir in the xanthan gum, rosemary and season with salt and pepper
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Mix in the beaten egg yolks and cold water
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The dough should form a ball, wrap in clingfilm and chill in the fridge for 30 minutes
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Preheat the oven to 200 oC
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Roll out the pastry and line a 23cm circle or rectangular tin with the pastry sheet
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Place a sheet of tinfoil over the pastry and weigh down with baking beans or rice
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Bake in the oven for 20 minutes
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Turn the oven down to 160 oC and bake for another 5 minutes
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Remove the baking beans and brush the base of the pastry with egg whites, this stops the bottom of the pastry becoming soggy
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Return to the oven for 4 minutes
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Remove from the oven and start making the filling
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In a large bowl place the tablespoon of flour and a tablespoon of the cream cheese and stir well
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Add in the rest of the cream cheese, the 3 eggs, 2 egg yolks, soya cream, the basil, garlic and season with salt and pepper
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Spread a layer of chutney over the base of the pastry
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Pour the cream cheese mix over the chutney layer and top with halved cherry tomatoes, grated cheese and more fresh basil
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Bake for 45 minutes at 160 oC
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Remove from the oven and allow to cool for 20 minutes before slicing and enjoying
Keywords:
gluten free lunch ideas, dairy free lunch recipes, lunch recipes