serves / makes 4
60 prep time
60 mins cooking time


A few people requested I do some vegetarian gluten and dairy free recipes and there was also a request for more dinner ideas. This recipe hopefully meets both those requests.

The tart does take a little bit of time to make but I think it is worth it.




For the pastry:

  • 310g gluten free plain flour
  • 2 teaspoons xanthan gum
  • 2 teaspoons dried rosemary
  • 100g dairy free spread
  • 2 egg yolks (retain the whites for brushing the pastry)
  • 5 tablespoons ice cold water
  • salt and pepper for seasoning

For the Filling:

  • 4-6 tablespoons gluten free chutney (you could use this recipe)
  • 1 tablespoon gluten free plain flour
  • 300g dairy free cream cheese
  • 3 eggs + 2 egg yolks (retain the whites for brushing the pastry)
  • 100ml dairy free soya cream
  • 3 basil leaves, torn
  • 1 teaspoon garlic paste, optional
  • salt and pepper for seasoning

For the topping:

  • handful of cherry tomatoes
  • handful of grated dairy free cheddar cheese, optional
  • couple of fresh basil leaves
  • drizzle of balsamic glaze


Image Text

  1. To make the pastry rub the dairy free spread into the flour
  2. Stir in the xanthan gum, rosemary and season with salt and pepper
  3. Mix in the beaten egg yolks and cold water
  4. The dough should form a ball, wrap in clingfilm and chill in the fridge for 30 minutes
  5. Preheat the oven to 200 oC
  6. Roll out the pastry and line a 23cm circle or rectangular tin with the pastry sheet
  7. Place a sheet of tinfoil over the pastry and weigh down with baking beans or rice
  8. Bake in the oven for 20 minutes
  9. Turn the oven down to 160 oC and bake for another 5 minutes
  10. Remove the baking beans and brush the base of the pastry with egg whites, this stops the bottom of the pastry becoming soggy
  11. Return to the oven for 4 minutes
  12. Remove from the oven and start making the filling
  13. In a large bowl place the tablespoon of flour and a tablespoon of the cream cheese and stir well
  14. 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
  15. Spread a layer of chutney over the base of the pastry
  16. Pour the cream cheese mix over the chutney layer and top with halved cherry tomatoes, grated cheese and more fresh basil
  17. Bake for 45 minutes at 160 oC
  18. Remove from the oven and allow to cool for 20 minutes before slicing and enjoying

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