serves / makes 6
40 prep time
40 mins cooking time



For the rosemary pastry:

  • 310g gluten free plain flour
  • 2 teaspoons rosemary
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water
  • Salt and pepper for seasoning

For the filling:

  • 350g courgette, grated
  • 100g bacon, cubed
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon rosemary
  • 120ml dairy free cream
  • 1 egg
  • 2egg yolks
  • 90g dairy free cheddar style cheese, grated


  1. Place the flour and rosemary in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Season with salt and pepper
  4. Stir in the beaten egg yolks and cold water
  5. Knead until it forms a smooth dough
  6. Wrap in cling film and refrigerate for 30 minutes
  7. Preheat the oven to 180oC
  8. Line a 8″ deep round tart tin with the pastry sheet
  9. Place a sheet of baking paper over the pastry
  10. Weigh down with baking beans or rice
  11. Bake for 15 minutes
  12. Place the grated courgette in a clean tea towel or cheese cloth and squeeze out all the excess liquid
  13. Put the bacon, onion and garlic in a shallow pan over a medium heat
  14. Saute for 5 minutes
  15. Stir in the grated courgette and rosemary and cook for a further couple of minutes
  16. Spoon into the base of the pastry case
  17. Whisk together the cream and eggs
  18. Stir in half the grated cheese and season with salt and pepper
  19. Pour over the courgette mix and top with the remaining grated cheese
  20. Bake for 25 minutes

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