Method

​1 Make the pastry: in a large bowl, rub the gluten-free flour and butter together with your palms to resemble fine breadcrumbs. Beat the egg in a jug, then add a little bit of egg at a time into the flour and butter mix. With your hand bring together the pastry into a ball (if it is a little dry add some of the cold water).

2 Flatten the pastry ball into a disc, cover with cling film and chill for about 1 hour. Roll out between 2 sheets of clingfilm about 3 mm thickness. Then cut out circles with the pastry. Each circle of pastry needs to fill the muffin holder so that the base and the sides are completely covered in pastry.

3 Prepare the filling: lightly fry the onion in the oil and balsamic vinegar for 5 minutes to soften without browning. Place the spinach in a sieve and drain away excess water. Squeeze into a ball in the hand to remove remaining liquid.

4 Combine the spinach with the remaining filling ingredients. You can add some finely sliced sundried tomatoes to the filling mix but make sure you have some whole tomatoes reserved for the topping.

5 Preheat your oven to 200°C/fan 180°C/gas mark 6.

6 Finally spoon into the prepared pastry tarts. Top with a sundried tomato and sprinkle some ground black pepper and freshly grated nutmeg. Bake for about 25 minutes or until the pastry is golden and the filling is just starting to brown. Serve warm or cold.