375g (13oz) gluten free pastry mixture (if you follow the link it leads to another recipe which shows you how to make gluten free pastry).
1 tablespoon of almond milk (or you could use coconut milk or soya milk)
1 large onion
1 medium courgette
3 tablespoons of olive oil
half a teaspoon of dried oregano
225g (8oz) cherry tomatoes
225g (8oz) goats cheese (or you could use soya cheese)
1. Turn on your oven to 220C, 425F, Gas mark 7. Unroll the pastry, put it on a baking sheet. Trim one end off, if you need to. (The onion and courgette will soften).
2. Put the milk into a cup, use a pastry brush to brush the milk around the edge of the pastry, to make a 1cm (1/2 in) border.
3. Cut the ends off the onion and peel it. Cut it finely, cut the ends off the courgette and cut it into 1cm (1/2 in) slices.
4. Heat the oil over a lowish heat and add the onion. Cook it for five minutes, add the courgette and cook it for five minutes more.
5. Stir in the oregano and add some salt and pepper. Spoon the mixture over the pastry, but do not cover the milky border.
6. Use a serrated knife to cut the tomatoes in half. Arrange the tomatoes on top of the mixture, with their cut-side upwards.
7. Open the cheese and cut the cheese into 1cm (1/2 in) cubes. Scatter them evenly over the tomatoes.
8. Put the tart on the middle shelf of the oven for 35-40 minutes or until the pastry rises around the edges and turns brownish.
9. Leave the tart on the baking sheet for three minutes. Cut the tart into eight pieces, use a fish slice to lift each piece.
Recipe taken from The Usborne Beginner’s Cookbook by Fiona Watt but I adapted it so that it is free from gluten and dairy.