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)
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.