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Ingredients requirements of Roasted Tomato & Basil Tarts:

1. You need for For the pastry:
2. Prepare 120 g dairy free spread
3. Need 300 g gluten free plain flour
4. Take 1/2 teaspoon salt
5. Need 120 ml for cold water
6. Need - For the filling:
7. Get 200 g for cherry tomatoes, halved
8. Require for drizzle of olive oil
9. Provide 1 for garlic clove, minced
10. Provide 4 tablespoons for dairy free cream cheese
11. Make ready 2 tablespoons - dairy free cheese, grated
12. Require 1 teaspoon for oreagno
13. You need 1 for egg yolk
14. Make ready of fresh basil
15. Need of salt and pepper, for seasoning
16. Make ready 1 egg, beaten

Roasted Tomato & Basil Tarts instructions:

1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold - Cut into cubes
2. Place the flour, salt and dairy free spread in a food processor - Pulse about 5 times so the dairy free spread is broken up but still visible
3. Turn the food processor on so it is running on a low setting - Gradually pour in the cold water
4. Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
5. Preheat the oven to 180 oC
6. Place the tomatoes, garlic and a drizzle of oil into a casserole dish and roast in the oven for 10 minutes
7. Roll out until the dough is about 5mm thick - Cut into 4 equal sized rectangles and place on a lined baking sheet
8. Lightly score a border 1 cm from the edge of each rectangle - Prick the middle with a fork
9. Bake for 8 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart
10. Mix together the egg yolk, the cream cheese, oregano, grated cheese and seasoning - Divide among the tarts and top with the roasted tomatoes
11. Brush the pastry edges with the beaten egg - Return to the oven or 10 minutes or until the pastry is golden
12. Add some fresh basil before serving

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