500g pack ready-made gluten free puff pastry*
150g grated mature cheddar cheese
pinch of cayenne pepper
6 large plum tomato
For the herb mixture
1 tsp chopped chives
1 tsp chopped parsley
1 tsp garlic infused oil
*There are a number of great ready made gluten free pastry brands available.
Double check ingredients for any low FODMAP issues, however most we have encountered are fine.
Serves - 4
Preheat the oven to fan 200C/conventional 220C/gas 7.
Divide the gluten free pastry into six pieces and roll out each piece on a floured surface to make a 15cm round.
Place the pastry rounds on two or three non-stick baking sheets.
Trim away the top and the bottom of each tomato, then cut the rest of each tomato into 4 thin slices.
Spread a dessertspoon of the herb mixture over each pastry round, leaving a narrow margin of pastry uncovered.
Arrange slices of tomato, overlapping, on each tart and sprinkle the grated cheddar on top. Season with salt and pepper.
Bake the tarts for 15-20 minutes until the pastry is crisp and golden. Serve while still hot.
Recipe adapted from: Good Food