But I then make my lovely little tomato and onion tart lets and it all melts away. I actually prefer these to their dairy & wheat laden friends, as you are left feeling great after eating them rather than really heavy after lots of dairy!
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Tomato and Onion Tart let
Gluten free, wheat free and dairy free
150g Rice flour
75g fine polenta
75g potato flour
1 tsp sea salt (optional)
1 heaped tsp xantham gum
150g Dairy free margarine
1 free range egg
2 tbsp water
filling
4 onions
24 baby or mini plum tomatoes halved
8 - 12 eggs
Local extra virgin rapeseed oil
Preheat oven to 180C
So sieve all dry ingredients into a bowl. Rub in the marg until it resembles fine breadcrumbs. then slowly mix in the gently whisked wet ingredients. Then squash into a ball & knead for a few minutes to really make the xantham gum, start to bind the dough. Pop into the fridge for half an hour.
Take an onion, chop in half & then into long strips & heat in local extra virgin rapeseed oil, slowly until the onions are really soft & sweet.
Then take eight, four inch lose bottomed tart tins and cut a little bit of pastry off & push the pastry into the tin. Make as thin as possible, without making holes! Split the cooked onion between all eight tarts and spread across the bottom. Pop one half of a tomato in the middle of one of the tart tins and then place another five halves around the edge. Crack an egg into a cup, whisk with a fork and pour into the tin. Repeat this process with the other 7 tins.
Pop them into the oven for 20 mins, the egg should have risen up and be golden brown. Let them rest for a few minutes and then remove them from the tins and let cool on a baking tray. Either eat them straight out of the oven, or I find the flavour of the tomato intensifies when cold - I especially love these as fast food instead of a sandwich - they are very easy to travel in some foil. What do you think - I just love them - can someone make them for me please!
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