I love baking – when I open the door of the oven and take out the finished result, it feels like I've created something wonderful. This tart is taken from my book Simply Gluten-Free & Dairy-Free. This might look hard – but it's actually incredibly simple to make. You just make the pastry case, then fill it with a mixture of baked aubergine and sun-dried tomato paste, and cover it with chopped tomatoes and basil. You can even make this ahead of time – the pastry dough can be made up to a couple of days before and stored in the fridge, or stored in the freezer for up to 3 months. And you can make the aubergine filling and store this in the fridge for a couple of days, too. Simple and utterly stunning!