Fennel, Walnut & Brie Tart - low Fodmap
Author: Suzanne Perazzini
- Gluten-free pastry HERE but leave out the sugar
- 1 fennel bulb, chopped
- 1 Brie, sliced
- 1 cup toasted walnuts
- 150mls/5oz lactose-free milk
- 20mls/0.7oz coconut milk
- 2 eggs
- 1 heaped tbsp cottage cheese
- 1 tbsp fresh oregano, chopped finely
- Salt & pepper
- Heat oven to 180°C/350°F.
- Oil or butter a flan tin.
- Press out the pastry into the tin.
- Place baking paper on the base and fill with baking beans.
- Cook for 10 minutes.
- Remove from the oven and take out the paper and baking beans.
- Place the slices of cheese into the base of the tart.
- Cover with the fennel and nuts.
- Beat the eggs into the two milks.
- Add the cottage cheese and mix.
- Add the oregano and mix through.
- Pour into the tart (depending on the depth of your tart, there may be a little left over - don't overfill.)
- Place in the oven for 20 minutes until the tart is set.
- Remove and eat piping hot.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/long-elimination-stage-plus-fennel-walnut-brie-tart/
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