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

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

Stir in the xanthan gum, rosemary and season with salt and pepper

Mix in the beaten egg yolks and cold water

The dough should form a ball, wrap in clingfilm and chill in the fridge for 30 minutes

Preheat the oven to 200 oC

Roll out the pastry and line a 23cm circle or rectangular tin with the pastry sheet

Place a sheet of tinfoil over the pastry and weigh down with baking beans or rice

Bake in the oven for 20 minutes

Turn the oven down to 160 oC and bake for another 5 minutes

Remove the baking beans and brush the base of the pastry with egg whites, this stops the bottom of the pastry becoming soggy

Return to the oven for 4 minutes

Remove from the oven and start making the filling

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

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

Spread a layer of chutney over the base of the pastry

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

Bake for 45 minutes at 160 oC

Remove from the oven and allow to cool for 20 minutes before slicing and enjoying