Method

Heat oven to 220C/200C fan/gas 7. Melt the butter with a splash of olive oil in your widest frying pan. Add the tomatoes, skin-side down, in a single layer (you can do this in 2 batches if they won’t all fit) and cook over a low heat until they release their juices. Lift out with a slotted spoon and rearrange in a tart tin (roughly 23cm), skin-side down – cram them in as they will shrink a little and you don’t want any gaps. Add the sugar and vinegar to the pan, and cook until the pan juices are reduced and syrupy. Drizzle over the tomatoes in the tin, then scatter with the oregano or thyme and season.

Roll the pastry out on a lightly floured surface to a good 25-26cm round. Lay on top of the tomatoes, and tuck the edges down. Use a fork to prick holes all over the pastry – this will help the steam to escape.

Sit the tart tin on a flat baking tray and bake for 30 mins or until the pastry is golden brown and crisp. Let the tart sit for 10 mins, then run a knife round the edge to release the pastry. Carefully flip the tart over onto a serving plate or board and scatter with more herbs to serve.

Recipe from Good Food magazine


Ingredients

25g lactose free butter

splash of good olive oil

800g medium and small mixed tomatoes, halved across the middle and seeds roughly scooped out

1 tbsp light soft brown sugar

1 tbsp red wine vinegar

1 tbsp fresh thyme leaves or oregano, plus extra to serve

375g block gluten free puff pastry*

Gluten free plain flour, for dusting

*Gluten free puff pastry is hard to find in the US, so we have included a link to a great recipe - ready made puff is available in the Australia and the UK.

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Low FODMAP Recipe

Gluten Free - Tomato Tarte Tatin

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How/where to make/buy Gluten Free Puff Pastry - Click on links below

USA - Gluten Free Girl - Recipe

UK - Asda - Genius

Australia - Coles - Simply