Caramelised Leek & Onion Tart

This can be made with different kinds of pastry - you can use an entirely gluten-free flour option or combine your favorite grains - I really like a buckwheat/roller-milled organic wholemeal flour combination.

Olive Oil pastry:

1 C buckwheat flour

1 C roller-milled organic wholemeal flour (available from Piko Wholefoods)

1t salt

1/2 C each extra virgin olive oil and lukewarm water.

Combine all ingredients and mix/knead until it comes together into a soft and supple dough. Roll out the pastry onto a baking paper-lined tray.

Caramelised Leeks and Onions:

6 red or brown onions, peeled and finely sliced

2 leeks, finely sliced

1 C water

3 T balsamic vinegar

2 T each of butter and coconut sugar

1 tsp each salt & finely chopped rosemary

Combine all ingredients in a frypan, cover & cook on medium heat for 15 minutes. Remove the lid and stir until all the water has evaporated & the onions/leeks are lightly browned.

Spread caramelised leeks and onions evenly onto the pastry, and scatter with:

200g goat cheese crumbled

1/2 C olives, stoned and halved (optional)

1-2 T finely chopped rosemary or thyme leaves.

Bake at 180 degrees fan bake until crisp and golden (30 minutes)

Serve with a salad on the side.