This delicious summer recipe uses polenta to form a tart crust – a fantastic and naturally gluten free alternative to pastry – which is then topped with pesto and green vegetables.
Our sweet shortcrust pastry is so easy to work. Although it lacks the stretch of its gluten-based cousins, you can roll this out and patch any joins together as you go; it’s very forgiving. The topping can be varied according to what soft fruits you have to hand.