The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes. Antoinette Savill

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       These very cute little tarts are ideal for picnics and lunches al fresco. They can also be served as a perfect appetizer at parties. Ensure you use vine tomatoes because their taste is so superior and this always matters in simple recipes.

      

      Serves 8–9

       Pastry

      200g/1¾ cups wheat-free flour mix*

      125g/4½oz organic butter or dairy-free margarine, cut into 8 pieces

      Pinch of sea salt

      1 organic free-range egg

      A little cold water

      

       Filling

      9 medium-sized, vine-ripe tomatoes, stalks removed, and each one scratched with a sharp knife and immersed in a bowl of boiling water for 5 minutes or until the skins peel off with ease

      120g/4oz tub fresh deli-made pesto or a bottled organic pesto

      Freshly ground black pepper

      About 60g/2oz pecorino cheese shavings (or other sheep’s cheese)

      Pinch of cayenne pepper

      

       Optional

      Basil leaves to decorate

      

      3 x 6-cup mini tart trays

      Preheat the oven to 180°C/350°F/Gas mark 4.

      

      Make the pastry in a food processor. Put all the pastry ingredients, except the water, in the processor and whizz for a few seconds until the mixture resembles breadcrumbs. Gradually add the water, processing briefly until the mixture comes together into a ball of dough.

      Remove the dough, wrap it in clingfilm (plastic wrap) and freeze for 10 minutes. Meanwhile peel off the tomato skins, cut the tops off and discard.

      Roll out the dough into a medium-thick pastry on a floured board and then cut into 18 circles. Line the cups of the baking tray with the pastry circles and prick the bases with a fork.

      Quarter each tomato, removing the white core and attached seeds, which you can discard. Place a double thickness of absorbent kitchen paper on a clean surface and lay the tomatoes on top. Cover with another double layer, which will soak up the excess juices. Slice the tomatoes into smaller pieces that you can arrange nicely in each pastry case. Divide the tomatoes between the pastry cases and season them with a little black pepper. Spoon about a teaspoon of the pesto over the top of each tomato-filled tart, then sprinkle with pecorino shavings and cayenne pepper. Bake them in the oven for about 25 minutes until the pastry is golden and the filling is bubbling.

      Let the tarts cool down and when they are just cool enough to handle, lift them out of the tray. Serve the tarts straightaway, two on each plate, decorated with some basil leaves.

      Tomato and Pesto Tarts

      Vegetable Spring Rolls

      These spring rolls are uncooked and therefore easy to make, as well as being healthy. You can either serve them as an appetizer, or as a main course with a bowl of steamed fragrant Thai rice. The rice wrappers are available from large supermarkets or Chinese grocery stores.

      

      Serves 4

       Spring rolls

      1 small red pepper (bell pepper), seeded and cut into very fine julienne strips

      Drizzle of cold pressed extra virgin olive oil

      110g/4oz bean sprouts, blanched for I minute in boiling water, drained and refreshed under cold running water

      ¼ small cucumber, peeled, seeded and cut into fine julienne strips

      1 medium carrot, peeled and cut into fine julienne strips

      2 spring onions (scallions), cut into very fine strips

      7g/¼oz each mint, coriander (cilantro) and basil leaves, coarsely chopped

      60g/⅓ cup roasted, salted almonds, crushed

      Freshly ground black pepper

      2 packets rice wrappers (12)

      

       Dipping sauce

      Juice of 2 limes

      2 tablespoons soy sauce*

      4 teaspoons rice or sherry vinegar

      Minced chilli in oil or dried flaked chillies

      2 tablespoons clear runny honey

      3 teaspoons sesame seeds

      4 tablespoons tomato ketchup

      First make the rolls. Stir-fry the peppers in the oil in a pan for a few minutes and leave to cool. Mix the peppers with the bean sprouts, cucumber, carrot, spring onions (scallions), herbs and nuts in a bowl. Season with pepper but not salt, as you are already using salted almonds.

      Dip a rice wrapper in warm water until it is pliable and then place on a very wet tea towel on a clean surface. Generously pile a line of the vegetable mixture along the lower edge. Roll the rice wrapper away from you, tucking in the ends as you go. If you dip your fingers in water this prevents the rolls from getting sticky. Place each roll seam-side down on a serving plate. Make up each roll in the same way.

      To make the dipping sauce, mix the ingredients together in a small saucepan, bring to the boil and boil the sauce for about 30 seconds. Drizzle it all over the plate of spring rolls or serve alongside. You can decorate this dish with some exotic flower heads or leaves and serve immediately.

      Wrapped Asparagus with Quick Hollandaise Sauce

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