Hello everyone, welcome to my latest recipe for this delicious Gluten and Dairy Free Roasted Tomato and Basil Tart.
Hope you have all had a good week so far. I’m actually at home this weekend and catching up with family today.
All of a sudden there seems to be Christmas stuff everywhere in the shops. One part of me is thinking this is too early and the other part is enjoying the new free from Christmas food that I’ve spotted. I must admit I have had the gluten free and vegan mince pie from Costa already.
Today’s recipe would make a lovely light lunch or can be served as an appetiser. I’ve included a recipe for making the pastry but if you want to save time I believe you can get a gluten and dairy free pastry sheet from most supermarkets.
If you have more of a sweet tooth I’ve got a similar recipe coming up with caramelised pears.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Roasted Tomato and Basil Tart then you might like to try one of my other light bites recipes:
- Treat yourself with my Gluten and Dairy Free Chutney Sausage Rolls
- Go traditional with my Gluten and Dairy Free Cream of Tomato Soup
- Have a vegetarian salad with my Gluten and Dairy Free Cheese and Tomato Salad
- Have some waffles with Gluten and Dairy Free Potato Waffles
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Roasted Tomato and Basil Tart (Gluten & Dairy Free)
A pastry tart topped with roasted tomatoes and fresh basil
For the pastry:
For the filling:
Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
Cut into cubes
Place the flour, salt and dairy free spread in a food processor
Pulse about 5 times so the dairy free spread is broken up but still visible
Turn the food processor on so it is running on a low setting
Gradually pour in the cold water
Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
Preheat the oven to 180 oC
Place the tomatoes, garlic and a drizzle of oil into a casserole dish and roast in the oven for 10 minutes
Roll out until the dough is about 5mm thick
Cut into 4 equal sized rectangles and place on a lined baking sheet
Lightly score a border 1 cm from the edge of each rectangle
Prick the middle with a fork
Bake for 8 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart
Mix together the egg yolk, the cream cheese, oregano, grated cheese and seasoning
Divide among the tarts and top with the roasted tomatoes
Brush the pastry edges with the beaten egg
Return to the oven or 10 minutes or until the pastry is golden
Add some fresh basil before serving