Gluten-free Sundried tomato and mascarpone tart with basil polenta pastry

Method

• 1

  Step 1

  First make the pastry, mix the polenta, flour and seasoning together.
• 2

  Step 2

  Gently rub the butter into the flour, you don’t want to work the fat into the flour mixture so much that it loses its ability to create layers.
• 3

  Step 3

  Once you have fine breadcrumbs, whisk the eggs and olive oil together.
• 4

  Step 4

  Add the cheese and the basil, combine and make a well in the centre.
• 5

  Step 5

  Add half the olive oil/egg mixture and mix together. You need a wet mixture similar to that of soda bread so keep adding a little more egg until you have a workable dough. [Due to the lack of gluten I’ve found that there is no need to rest this pastry as you would normally do. I’ve found that the gluten-free flour tends to absorb the moisture making it difficult to handle and very prone to cracking.]
• 6

  Step 6

  Take a 10’ loose bottom flan ring and press the pastry in to it. I recommend rolling it in between two sheets of greaseproof paper.
• 7

  Step 7

  Line with multiple layers of cling film and then baking beans and blind bake at 150°C for 20 minutes.
• 8

  Step 8

  When the walls look cooked remove the beans and return back to the oven for 10 minutes until cooked.
• 9

  Step 9

  Remove base from oven, paint with the remaining egg mixture and return to oven for 2 minutes. Repeat this process three more times.
• 10

  Step 10

  Combine all the filling ingredients and pour into the shell, return to the oven and bake until there is a slight wobble in the centre (approx 35-40 minutes).
• 11

  Step 11

  Allow to rest for 10 minutes before serving with a rocket salad and tapenade.