Gluten-free Sundried tomato and mascarpone tart with basil polenta pastry - Stir it up Magazine

Ingredients

• g gluten-free plain flour (GlebeFarm is my preferred brand)
• g extra fine white polenta
• g really cold, small diced butter
• 2 tbsp olive oil
• g finely grated Parmesan
• 3-4 eggs depending on size
• 2 tbsp chopped basil Salt and pepper
• g chopped sundried tomatoes
• 1/4 pint cream
• 1/2 pint milk
• 2 shallots, fine dice and sweated
• g mascarpone
• 4 eggs
• 2 egg yolks
• Salt and pepper