Italian Cheese and Herb Tart

For the pastry: sift the flour, cornmeal and salt into a mixing bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs.

Stir in the egg, until the mixture clings together. Bring the dough together into a ball. Knead lightly on a work surface dusted with rice flour, until smooth. Wrap in cling film and chill for 30 minutes.

Heat the oven to its lowest setting.

Roll out the pastry to 3mm thickness between 2 sheets of non-stick baking paper.

Line 6 x 9cm |4"tart rings with the pastry. Push the dough down into the sides of the rings and trim off any excess.

Line the pastry cases with non-stick baking paper and fill with baking beans or rice. Bake blind for 20 minutes until the pastry is cooked and a light golden-brown colour.

Remove the paper and baking beans and brush the bases of the pastry cases with the egg yolk. Return to the oven for 1-2 minutes to seal the bases then remove and set aside to cool.

Increase the oven temperature to 160°C (140° fan) 325°F gas 3.

For the filling: heat the butter in a frying pan. Add the onion and cook, stirring for a few minutes until softened. Remove from the heat and set aside to cool.

Mix together the ricotta and pecorino cheese in a large bowl.

Add the egg, onions, peas and mint. Season to taste with salt and pepper.