Low FODMAP Tomato, Courgette, Gruyere & Basil Tart

Tomato, Courgette, Gruyere and Basil Tart on a wooden board with a jar of The Friendly Food Co. seasoning.

A light and flaky tart layered with courgette, tomatoes, Gruyere, and a hint of Cajun spice. Finished with fresh basil and olive oil, it’s an easy, low FODMAP dish that feels effortlessly impressive.

 

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Serves 4

Prep time: 15 minutes
Cook time: 30 minutes


Ingredients

  • 1x sheet puff pastry (gluten free if needed) 
  • ¾ cup grated Gruyere
  • 1 tsp The Friendly Food Co. For Every O'Cajun Seasoning 
  • 1 small courgette, thinly sliced 
  • 8-10 cherry tomatoes, halved 
  • 1 Tbsp pine nuts 
  • ¼ cup fresh basil to serve 
  • Drizzle of extra virgin olive oil to serve

 

Method

  1. Preheat the oven to 200°C. 
  2. Place the sheets of pastry on a baking tray lined with baking paper. Using a knife, score a 0.5cm border around the edge of the pastry. 
  3. Sprinkle all but 2 tablespoons of cheese, followed by the Cajun seasoning over the pastry. Layer in the courgette and tomatoes. Sprinkle over the remaining cheese. 
  4. Bake for 15 minutes. Remove, add pine nuts and bake for a further 10 minutes or until the edges and cheese is golden. 
  5. To serve, add the basil and drizzle with extra virgin olive oil