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Ingredients


For the pastry

Click here for gluten free pastry recipe

For the filling

2 tbsp olive oil

2 zucchini cut into a large dice

1 red chili, diced

1 tbsp chopped chives

200g/7oz lactose free cheddar, grated

200ml/7fl oz lactose free double cream

6 free-range egg yolks

1 free-range egg

pinch nutmeg

To finish

50g/1¾oz parmesan, grated

(or a similar vegetarian hard cheese)

4 zucchini/courgette flowers

rapeseed oil, to taste



Method


To make the filling, place the zucchini/courgette into a sieve set over a bowl. Sprinkle with salt and leave for 30 minutes to remove some of the moisture.  

Wash the zucchini/courgette thoroughly in running water and squeeze out any excess water. Heat the oil in a frying pan. Add the zucchini/courgette and chilli  and cook for a further 3-4 minutes.

For the pastry, make as per gluten free recipe (click here), roll out the chilled pastry on a gluten free floured work surface.

Line a 20cm/8in tart ring with the pastry, taking care to push the pastry into the corners and leaving any excess hanging over the edge. Place in the fridge for an hour to rest. Preheat the oven to 170C/340F/Gas 3½.

When rested, line the pastry case with baking parchment and baking beans (alternatively use uncooked rice or lentils). Bake the pastry blind until fully cooked and a light golden-brown colour, approximately 15-20 minutes.

If the rim of the pastry cooks too quickly, remove the tart from oven and set aside with the baking beans left in place (the residual heat in the beans will allow the pastry to finish cooking without colouring further). Remove the baking beans from the base.

Once the pastry is cooked, use a sharp serrated knife to trim off any excess pastry from the side of the tart. Remove any crumbs from the base and brush with egg wash.

For the filling, reduce the oven temperature to 160C/320F/Gas 3. In a mixing bowl, mix the cheddar and zucchini mixture together. Add to the pastry case.

Put the lactose free cream in a saucepan and bring to the boil. Whisk in the egg yolks and cook until they reach 82C/180F on a cook’s thermometer, then whisk in the whole egg and the nutmeg. Pour the lactose free cream and egg mixture into the tart base to fill.

Bake for 20-25 minutes, or until the filing is just set. To finish, scatter the parmesan over the cooked tart and use a cook’s blow torch to brown the filling. Place the zucchini/courgette flowers in a steamer and cook for 2-3 minutes.

Drizzle with a little rapeseed oil and season with salt and pepper. To serve, leave the tart to cool slightly before slicing and serving with the zucchni/courgette flowers.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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Recipes Recipes Recipes Low FODMAP and Gluten Free Recipe - Zucchini and cheddar tart --- (Update)