250g/9oz gluten free plain flour, plus extra for dusting
150g/5½oz cold lactose free butter, cubed, plus extra for greasing
1 free-range egg
For the filling
5 free-range egg yolks
300ml/10fl oz lactose free double cream
150g/5½oz mature cheddar, finely grated
1 small zucchini, trimmed, finely diced
4 sprigs fresh thyme, leaves only
Serves - 4
For the pastry, in a large bowl, rub together the gluten free flour and lactose free butter with your fingertips until the mixture resembles breadcrumbs. Season with a pinch of salt.
Add the beaten egg and bring the mixture together into a ball, then knead very lightly on a lightly floured work surface.
Wrap in greaseproof paper and cling film, then chill in the fridge for 10-15 minutes to firm up. Meanwhile, for the filling, preheat the oven to 180C/160C Fan/Gas 4. Grease 6 small, loose-bottomed tart tins, each with a diameter of 9cm/3½in diameter and a height of 4cm/1½in.
Roll the gluten free pastry out onto a lightly floured surface to a thickness of 3mm. Cut 6 discs, each slightly larger in diameter than the tart cases, from the pastry (you will need to re-roll the pastry off-cuts for the last two discs).
Line each tin with a pastry disc, pressing gently into the base and sides, then trim the sides so that the pastry cases are flush to the edge of the tins.
Whisk together the eggs and lactose free cream in a jug, then season, to taste, with salt and freshly ground black pepper.
Sprinkle half the cheese equally among the tart cases. Divide all of the diced courgette among the pastry cases, then cover with the remaining cheese. Garnish with the thyme leaves.
Pour the egg and lactose free cream mixture into the tart cases, then bake in the oven for 15-20 minutes, or until the filling has just set and is golden-brown on top. Remove from the oven and set aside to cool slightly before serving.