Chutney, Cheese & Tomato Tart with Rosemary Pastry (Gluten Free, Dairy Free)

Difficulty: Beginner Prep Time 15 min Cook Time 30 min Rest Time 30 min Total Time 1 hr 15 mins Servings: 4 Best Season: Suitable throughout the year

Ingredients

Instructions

  1. To make the pastry rub the dairy free spread into the flour

  2. Stir in the xanthan gum, rosemary and 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 160 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 from the oven and start making the filling

  13. In a large bowl place the tablespoon of flour and a tablespoon of the cream cheese and stir well

  14. 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

  15. Spread a layer of chutney over the base of the pastry

  16. Pour the cream cheese mix over the chutney layer and top with halved cherry tomatoes, grated cheese and more fresh basil

  17. Bake for 45 minutes at 160 oC

  18. 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
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