Creole Tart

Preparation

1. Moisten the semolina with the water and oil to obtain a dough that is soft to the touch. Line the mini tart moulds and microwave on full power for 4 minutes.
2. Meanwhile, cook the spinach in a saucepan with a little water.
3. Add the finely grated cheese substitute.
4. Cut the pineapple slices into chunks and fry in a frying pan with the oil and the curry powder.
5. Preheat the oven to 180°C (gas mark 6).
6. Arrange the cooked spinach on the tartlet bases, add the pineapple chunks and garnish with half a cherry tomato.
7. Bake in the oven for 20 minutes at 150°C (gas mark 5).