Ingredients (Serves 4)
For the gluten-free pastry
For the filling
Preheat the oven to 200°C, 400°F, Gas 6.
For the pastry, sift the flours and salt together then rub in the Pure until the mixture resembles fine breadcrumbs.
Add the water 1 tbsp at a time and mix to a soft dough. Wrap in clingfilm and chill for 15 minutes in the freezer.
For the filling, melt half of the Pure in a frying pan and cook the aubergine until golden. Remove with a slotted spoon and set aside. Add the remaining Pure, onion, garlic, courgette, red pepper, thyme and oregano then fry for 5 minutes. Season then stir in the tinned tomatoes, olives and aubergine. Bring to the boil and simmer for 25 minutes.
Meanwhile, lightly grease four 7.5cm/3in tartlet tins with Pure. Roll out the pastry and cut out 4 circles and use to line the tins. Prick the pastry lightly with a fork and bake blind for 15 minutes or until lightly golden.
Fill with the ratatouille mix and divide the cherry tomatoes between the tartlets. Put back in the oven for 12-15 minutes. Serve garnished with chopped parsley and dressed salad leaves.