Mediterranean vegetable tarts (gluten free, vegan, low fodmap)
2 small peppers (red and/or yellow)
A handful of Cherry tomatoes
Optional:1 small red onion (leave out for low fodmap version)
Garlic infused oil
1 tsp oregano
Generous pinch of Chilli flakes
Salt and pepper
1 packet of gluten free puff pastry
4 tsp Tomato purée
For the pesto:
Handful of fresh basil
1 tbsp pine nuts or pumpkin seeds
Juice of 1 lemon
3 tbsp nutritional yeast
Oil, salt and pepper.
Preheat the oven to 200°c.
Thinly slice the vegetables. Add to an oven proof dish then drizzle with garlic infused oil, season with salt, pepper, oregano and chilli flakes. Pop into the oven for about 10 minutes.
Meanwhile, make the pesto. Add a handful of fresh basil, pine nuts (or pumpkin seeds) to a high speed blender. Blitz. Then add a good glug of garlic infused oil, nutritional yeast, lemon juice and a generous pinch of salt and pepper then blitz again.
Taste and adjust seasoning and add more oil to get your desired consistency if necessary.
Remove the veg from the oven and mix 1 tbsp of the pesto through the veg and leave to one side.
Remove the pastry from the fridge. Roll the pastry as stated on the packet (straight from the fridge on a lightly floured surface) until it's about 1/2 cm thick. Cut into 4 squares and lightly score a 1cm border around the outer edge of each pastry square.
Pop on to a baking tray lined with greaseproof paper. Spread each square with 1tsp of tomato purée, a liberal amount of pesto then top with the veg. You can also add some chucks of vegan or any cheese of you choosing if you like.
Brush a little dairy free milk around the border. Pop into the oven for about 20 minutes or until the pastry is cooked through and golden brown.