plain gluten free flour, for dusting

500g gluten free shortcrust pastry - click here

1 fat pinch saffron threads

500g zucchini, all but one coarsely grated

knob of lactose free butter

4 eggs

284ml pot lactose free whipping cream

140g feta cheese

2 handfuls rocket leaves, to serve


Heat oven to 200C/180C fan/gas 6. Lightly dust a surface with gluten free flour, then roll out the pastry into a large, 5mm thick circle. Use to line a deep, 23cm tart tin with removable base.

Trim away excess pastry. Prick all over with a fork, then line with baking paper and fill with baking beans. Cook for 10-15 mins until starting to turn golden.

Remove paper and beans, then cook for 5 mins more until crisp and cooked through. Leave to cool.

Meanwhile, put the saffron in a cup with 1 tbsp hot water, then leave to infuse. Mix grated zucchini with 1 tsp salt, then place in a colander.

Slice the last zucchini very thinly lengthways into long ribbons (use a vegetable peeler).

Sprinkle with salt, then put on top of the grated zucchini. Put the colander over a bowl to drain for at least 30 mins.

Tip into the middle of a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.

Melt the butter in a large frying pan. Put the zucchini slices to one side and add the grated courgettes to the pan. Cook, stirring, for 3 mins.

Tip the grated zucchini  into a bowl. Lightly beat the eggs, then add all but 2 tbsp to the zucchini bowl.

Pour in the lactose free cream, the saffron and soaking water, then mix well. Season generously with pepper, and salt if it needs it (it may be salty enough).

Reduce oven to 180C/160C fan/gas 4. Brush the remaining beaten egg over the tart case. Bake for 5 mins, until the egg has set and sealed the case. Pour in the mix.

Crumble on the feta cheese. Lay the zucchini strips over the top like the spokes of a wheel.

Bake for 40 mins, until just set, but still a little wobbly. Cool and serve at room temperature.

Recipe adapted from: Good Food

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