1 large egg, beaten, plus extra beaten egg for brushing
For the filling
1 medium zucchini, finely sliced
1 tbsp oil
200g fresh tomatoes, roughly sliced
2 large eggs
150ml lactose free milk
150ml mozzarella or feta cheese, in rough chunks
freshly grated nutmeg, optional
Basil leaves to serve
Put the gluten free flour and a pinch of salt in a large bowl. Rub in the lactose free butter until the mixture looks like breadcrumbs.
Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.
Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won’t shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.
Put the flan tin on a bakingsheet and bake the pastry blind for 5 minutes. Add the tomatoes and mozzarella.
For the filling, fry the zucchini in the oil until just soft. Beat the eggs and lactose free milk. Season and if you like, add a pinch of nutmeg.
Top with the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.