Low Fodmap Roasted Vegetable Tart

Looking for a super tasty supper dish? This Low Fodmap Roasted Vegetable Tart is ideal.

I realise onions are a no no on a Low Fodmap diet, so if you are very sensitive to them just omit this ingredient altogether. You can always sprinkle some chives on the top with the herbs at the end for some extra flavour.

I personally don't react too badly after eating meals that have been cooked with them and then taken out, so this is what I tend to do for dishes like these. 

Don't forget to take out the garlic cloves after roasting them.  

Hope you enjoy! 

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Low Fodmap Roasted Vegetable Tart

by Dishes4ibs March-8-2016

Ingredients

• 1 Aubergine (cut into chunks)
• 3 Courgettes (sliced)
• 1 Red Onion (sliced) (optional)
• 4 Red Peppers (de-seeded and sliced)
• Several Sprigs Thyme
• 6 tablespoons Garlic infused olive oil
• 2 Garlic cloves
• 2 tablespoons Sundried Tomato paste
• 1 tablespoon Balsamic Vinegar
• handful Flatleaf parsley
• To season Salt and Pepper
• to sprinkle on the top Feta cheese (crumbled)
• 175g Gluten Free plain flour
• 1/2 teaspoon Chilli powder
• 100g Butter (diced)
• 75g Parmesan Cheese
• 1 Egg yolk (medium)
• 1 teaspoon Xanthan gum

Instructions

1. To make the pastry, whizz the flour, chilli, xantham gum and butter in the processor until they are like fine breadcrumbs. Add the cheese, egg yolk and 2-3 tablespoons of cold water to make a firm dough. 2. Preheat the oven to 200 degrees Celsius. Roll out the pastry to 30cm circle and line a 24cm fluted flan tin.3. Bake blind for 15 minutes, then remove paper and beans and bake for a further 5 minutes to dry the base.4. In a large roasting tin, toss together the aubergine, garlic cloves, courgettes, onion, peppers, thyme, 5 tablespoons oil and seasoning. Roast for 30-40 minutes until lightly browned. Take out the garlic cloves and onion.5. Mix together, tomato paste, vinegar, parsley and remaining garlic oil. Season and stir in to the roasted vegetables and then tip the mixture into the pastry case, pressing down lightly. Scatter with the feta and return to the oven for 10 minutes6. Scatter with herbs and serve.

Details

Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Yield: 6 servings