Caramelised tomato and rosemary tart - The Vegan Gluten-free Wedding Menu

This summery tart makes the most of juicy in-season tomatoes, while the fragrant rosemary offsets the sweetness of the onion nicely. It’s delicious with new potatoes and a green salad - the ideal main course for a free-from wedding breakfast!

Serves 4

For the pastry

50g cornflour

75g gram flour

75g non-dairy margarine (eg Pure)

½tbsp sugar

1tbsp water

For the filling

4 onions

3 large tomatoes

7 finger-long sprigs of rosemary

Olive oil

Oven 180C. Place the cornflour, gram flour, margarine and sugar in a food processor and blend until it forms crumbs. Add the water and knead everything together until it becomes a dough. Roll out to around 2mm thick and use to line a 20cm-diameter tart tin.

Remove the leaves from three of the rosemary sprigs and dice the onions into reasonably large pieces. In a heavy-bottomed saucepan, fry the onions and rosemary leaves in a couple of tablespoons of olive oil until the onions become pale brown and soft. Spoon into the pastry case.

Slice the tomatoes into thick slices (about 1cm thick) and arrange over the onions. Add the remaining rosemary in a decorative way, then drizzle olive oil over it all. Place in the oven for around 35 minutes until the top has become browned and the pastry is cooked.