Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Tomato, Cheese and Onion Tarts.
Hope you are all staying safe. I can’t believe that I have been working at home for over nine weeks now. It’s weird although I’m stuck at home and it seems a bit like groundhog day the time seems to be flying by.
Now I’m a fair bit ahead with the website – the one benefit of eating three meals a day seven days a week at home! I’ve decided to go back and re-photograph some of my original recipes from when I started the website. It’s been fun looking back at the old recipes and making a few I haven’t had in years.
The final recipe this week is for these lovely little gluten and dairy free cheese, tomato and onion tarts. Now you can get gluten and dairy free pastry sheets in the supermarket sweet and savoury tarts are so much easier and quicker to make.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Tomato, Cheese and Onion Tarts 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
Tomato, Cheese and Onion Tarts (Gluten & Dairy Free)
Preheat the oven to 180 oC
Unroll the pastry sheet and cut into 4 rectangles
With a sharp knife score a rectangle on each pastry slice leaving a border of 1 cm
Prick inside the scored rectangle with a fork
Brush pastries with the beaten egg
Bake in the oven for 10 minutes
Push down the middle rectangles
Layer alternate tomato halves, pieces of cheese and red onion in the middle section of each pastry rectangle
Brush the top with olive oil and sprinkle on the oregano
Season with salt and pepper
Return to the oven for 15 minutes