Last night I made this vegetarian tart I found in the Dish magazine. It is all vegetables apart from some cheese and two eggs. How about that for healthy? The majority of the vegetables create a kind of pizza base which hangs together reasonably well as long as you bake it for long enough. I would suggest turning it in the oven a few times to get it browned evenly. Make sure you time the cooking of the asparagus so they are ready just as the base comes out of the oven. That way, you will have a hot meal. This is not a low Fodmap recipe. And now a quick summary of The Taste of Auckland food festival, which I went to last weekend. My sister and I had a wonderful time sipping and nibbling on endless free offerings and bought a few small courses from the top chefs in Auckland. I had a prawn concoction from Euro Restaurant, which was packed with flavour but had very little substance and also a deconstructed cheesecake dessert. I am not sure why a cheesecake has to be deconstructed … [Read more...] about Asparagus and Vegetable Tart – vegetarian and gluten-free