|My little harvest|
Blind bake the crust for 5-7 minutes, I found ten minutes a little too long and my crust came out a bit too crunchy.
Let cool slightly and add the rest of the ingredients, enough rocket (arugula) to cover the base, pine nuts that needed using up and lots of herbage to add some extra flavour.
Add tomatoes, at this point it’s optional whether you add cream or cheese, with the next round of toms I’m going to try making this with some vegan cheese. If using cream about 200 ml or enough to just cover the base. I added fresh rosemary from my garden to add a little extra flavour, along with a sprinkle of garlic salt and pepper.
Whilst waiting for it to bake, take pictures of your cat trying to redeem themselves through cute overload after eating your yoga block!
Once done, let cool for a while, can be eaten hot or cold.
Most of my recipes will be dairy free and gluten free but can be easily substitute non GF and dairy alternatives.
225g of Gluten Free Flour
100g of dairy free margarine
Salt, garlic salt and pepper to season
Tsp herbs of choice
About 300g of tomatoes depending on size. I used yellow pear, pink charmers, tigerellas and glaciers but any tomato home grown or not will do.
200ml or soya cream
2 tbsp of pine nuts
Any questions about this recipe, which I totally made up as I went along, just ask me!