Low FODMAP Recipe

Mozzarella, tomato & black olive tarts


Make the gluten free pastry, by following the recipe link.Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.

Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Bake for 15 mins until the pastry base is cooked. Spread each with pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.

Bake again for 5 mins until the mozzarella has melted and the base is crisp. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.

Recipe from Good Food magazine

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375g gluten free pastry - click here for recipe

1 egg, beaten

4 tbsp pesto - click here for recipe

4 vine-ripened tomatoes, sliced

2 x 150g mozzarella balls, drained and thickly sliced

drizzle of olive oil

sprigs of fresh thyme

handful of black olives (such as Karyatis kalamata olives)

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