Vegan olive oil tartlet with fresh strawberries

Ingredients

For 1 serving

• All-purpose flour30 g
• Extra virgin olive oil6 g
• Brown sugar6 g
• Soy milk12 ml
• Strawberries70 g
• No-added-sugar jam8 g

Contains: gluten, soy,

In season: April – June

Method

1. Preheat a conventional oven to 180 °C.
2. In a bowl mix the plain flour and brown sugar, then add the extra virgin olive oil and soya drink and knead until you have a smooth, soft dough.
3. Roll it out between two sheets of baking paper to about 4 mm thick, line a tartlet tin and prick the base well with a fork so it doesn't puff up.
4. Blind-bake for 15 minutes, until the case is golden and dry, and let it cool completely.
5. Meanwhile wash the strawberries, hull them, pat dry and slice them; arrange them in the cooled case.
6. Warm the jam in a small pan with a teaspoon of water over low heat for 1 minute, until runny, and brush it over the strawberries to glaze them.