I am often asked how long you should stay on the elimination stage of the Low Fodmap diet for irritable bowel syndrome. Many sites say 6-8 weeks but in most cases that is too long. It depends on how soon your symptoms disappear. Watch my video for more information.
I got creative tonight, and this tart is the result. I was pretty hot by the time it was cooked with a couple of new burns but the result was worth the effort. I used to eat a lot of fennel in Italy, both cooked and raw, and decided to use that as the vegetable for the tart. Then I added the brie because every tart needs cheese and walnuts for the crunch and the toasty flavour. I had fresh oregano growing by the window so threw in a small quantity of that - don't use too much or it will overpower the fennel flavour. I also had some coconut milk left over and used some in the custard mixture, but I could have added more and less of the lactose-free milk because the flavour wasn't that strong.
I have never seen a tart disappear so quickly. I just had the time to grab a slice for my lunch tomorrow. Now to keep it safe.
- 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.