Hi guys and gals! Sorry I haven’t posted in a while, been dealing with complications associated with my brain shunt. I have been meaning to post a blog about growing your own veg, since that’s what I have been doing all spring and summer! What a great experience it has been, and today I bring you a recipe I created using all freshly grown vegetables from my own garden!! It takes organic to a whole other level! Of course this a gluten free and vegan recipe, and it turned out delicious!
If you know me, then you know I like my upside down cakes and tarts, hey maybe that’s because subconsciously it represents my crazy life?? Who knows, but I thought why not go for a savory upside down experience this time instead of just doing my traditional fruit tarts. My only problem was I seem to have misplaced my round cast iron pan, so I had to use a square skillet, and well I’m surprised the whole thing didn’t fall apart. It turned out great.
10 Baby plum tomatoes
10 Cherry tomatoes
1 Courgette sliced and quartered
2 Spring onions
3 Cloves of garlic
1/4 cup of red wine
4 hot chili peppers
1 8×8″ sheet of gluten free and vegan pastry (see recipe below)
To make the pastry:
1 cup of rice flour
1/4 cup of corn flour
1/2 cup of vegan spread (I use vitalite brand)
Rub the vegan spread into the flour with your fingers until it clumps together.
Form into a round ball.
Wrap in clingfilm and stick in the fridge for 30 min.
Take out and roll on a lightly floured surface.
In your round cast iron pan, heat up a few splashes of safflower oil.
Fry the onions and garlic for a few minutes, then add the tomatoes, courgettes, chili peppers
and red wine.
Simmer for 20 minutes.
Take pan off heat and take the pastry and press down on top of the veggies. Be sure to tuck it around the edges.
Bake in oven for 30 minutes at 220 degrees Celsius (425 degrees Fahrenheit).
Take out and flip over on a large plate or cake stand.
Slice and serve while hot!
It smells great while cooking doesn’t it??