Method

​1 You can do this step in a kitchen aid or a food processor if you haven’t got that much time. To make the pastry: in a bowl, rub the gluten-free flour and butter together into breadcrumb size. Then add a pinch of salt. Beat the egg into a separate jug, and gradually add into the flour-butter mix. With your hand bring together the pastry into a ball.

2 Knead for a full 2 minutes in the bowl until smooth. Wrap the dough in cling film and place it in the fridge to chill for 30 minutes.

3 Remove the pastry from the fridge. Roll the pastry out between 2 sheets of clingfilm to the thickness of about £1 coin. Transfer the pastry to a loose-base flan tin (23 cm diameter). Gently push the pastry into place and use your fingers to remove the excess pastry. Once you are happy with the pastry case. Place it back in the fridge while you make the filling.

4 To make the filling: gently fry the leeks and peppers for about 10 minutes on a low–medium heat. Add the mushrooms in after about 5 minutes along with the mixed herbs. Once everything is cooked, take off the heat and let it cool down.

5 Pre-heat the oven to 170°C/fan 150°C/gas mark 3. Take the pastry case out of the fridge and place this onto a baking tray. Spoon the vegetables into the pastry case. Whisk the cream/milk with the eggs and black pepper using a fork in a small jug and pour over the filling. Sprinkle with cheese on top.

5 Bake in the middle of the oven for about 25-30 minutes until the pastry is golden and the filling is set. Serve warm or cold.