Feta & Sundried Tomato Tarts – gluten-free and low FODMAP

Feta & Sundried Tomato Tarts - gluten-free and low FODMAP
I am finally back here with a recipe after a wee break. A lot has been happening in my world as some of you know. I have left my job and started a new blog, Changing, and am now trying to carve out a different way of earning a living. So far, jobs have been falling into my lap. They don’t pay as well as my job, but I get up every morning excited, a heavy weight that has sat on my shoulders for 7 years completely gone. 2014 will be better than 2013.

I am working my way through my health issues and am already down to only one main pain medication. I am still spending an awful lot of time in front of a computer but I am breaking it up with other activities. I walk every day, sometimes go for a swim at the beach and always walk to do the grocery shopping. But I am sure busy with the two blogs and the work I am doing. It just feels different though. I can work as late as I like and get up when I want. If my son needs me to do something for him, I can. Way different from before with with the stressed out rush at work and at home. Always spinning, never having time to breathe.

Anyway, I made these little tarts before Christmas but am only just posting the recipe. They were super simple and tasty. What more do you need in a recipe? Low Fodmappers, please only have one because 2 tbsp sundried tomatoes is moderate Fodmaps but one tart should be fine.

Feta & Sundried Tomato Tarts
 
Author:
Recipe type: Appetiser
Serves: Makes 12
Ingredients
  • For pastry, see here for a softer pastry or here for a tougher pastry
  • 3 eggs
  • ½ cup cream
  • 130gms/4.5oz feta
  • 2 tbspn finely chopped chives
  • 15 sundried tomatoes, chopped up
  • 2 tbsp pine nuts, roasted
Method
  1. Preheat the oven to 180°C/350°F.
  2. Make the pastry and press into small tart tins or muffin tins.
  3. Bake the pastry for 10 minutes. Cool.
  4. Mix the eggs and cream together.
  5. Stir in the chives.
  6. Distribute the feta, pine nuts and sundried tomatoes between the pastry shells.
  7. Pour over the egg and cream mixture.
  8. Bake for 15 minutes until the filling is firm.


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Comments

  1. says

    Glad to hear you have interesting work opportunities! And glad to see you post a a recipe again. I always love tarts, and tartlets may be my favorite – who doesn’t like getting an entire tart as a serving? ;-)

    • says

      Tomatoes are fine. With sundried tomatoes you have to be careful because they are concentrated down into a smaller space so the tendency is to eat more. Each individual tart won’t hold enough to cause a problem. But go with what you know to be right for you.
      As for the cream, I am not lactose intolerant at all so can eat all dairy products. Even if you are lactose intolerant, you can eat some cream, hard cheeses and butter because they have very low amounts of lactose and are mainly fats. But again, go with what is right for you. If you are highly intolerant to lactose, then avoid all dairy products.

  2. says

    Suzzane, so good to hear that you have a lot of work opportunities – you deserve it, you are so talented! I hope everything will work out for the better! These little tarts look so cute and appetizing – loving them!

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