Tomato tart

Serves 6—8 Ingredients 100g lupin flour 21/ tbsp gluten-free cornflour 1 tsp salt

tsp gluten-free baking powder 125g unsalted butter, chopped and chilled 200g cold mashed potato 400g variety of tomatoes, halved (use a variety of types of tomatoes for the taste and colour) 3 eggs 3 egg yolks 250 ml pouring cream tsp freshly grated nutmeg tbsp chopped dill tbsp chopped flat-leaf parsley

tbsp currants sea salt and freshly ground black pepper extra herbs, to serve Method 1. Preheat oven to 180ºC. Lightly grease a 23cm round fluted, loose-based flan tin. 2. Sift the flours into a large bowl and use your hands to mix in the salt, baking powder, butter and potato. Tip out onto a floured surface and knead the pastry, pushing and folding it together for 3 minutes until it comes together in a ball. 3. Roll out the pastry between two sheets of baking paper to make a 30cm circle, dusting as you go. Press into the prepared tin and line the pastry shell with baking paper and pastry weights or uncooked rice. Blind bake for 15 minutes. Cool slightly and remove the baking paper and weights. Reduce oven to 160ºC. 4. For the filling, place the halved tomatoes, cut side up, on the baked pastry to cover the entire base. 5. In a separate bowl, whisk together the eggs, egg yolks, cream, nutmeg, dill, parsley and currants. Pour into the pastry case and bake for 25 minutes or until just golden. 6. Season with salt and pepper, garnish with a few extra herbs and serve.