For the gluten free crust
500ml hot, low FODMAP vegetable stock
70g fine polenta
70g rice flour
50g Gruyère, finely grated
1 medium egg, lightly beaten
For the topping
1 tbsp olive oil
3 tbsp fresh low FODMAP pesto (click here for recipe)
3 small zucchini, thinly sliced into rounds
1 tbsp garlic infused oil
½ small pack basil, leaves only
25g Gruyère, finely grated
First, make the gluten free crust. Bring the vegetable stock to a simmer in a medium saucepan. Mix the rice flour and polenta together then pour into the pan.
Keep your pan over a low heat and, using a wooden spoon, stir constantly, beating any lumps that form. Continue stirring for 5-6 mins until the polenta is very thick.
Remove the pan from the heat, add the Gruyère and stir until the cheese has melted. Finally, stir through the beaten egg, season generously, and allow to cool slightly.
Lightly brush a baking sheet with oil. Tip the rice and polenta into the centre and, using a spatula or oiled fingers, gently spread the polenta into a rectangle shape roughly the size of an A4 sheet of paper.
Heat oven to 200C/180C fan/gas 6. Smother a thin layer of pesto over the polenta, leaving a 1-1.5cm border around the edge of the tart. Top the pesto with slices of zucchini, then drizzle with garlic infused oil and most of the basil. Season with ground black pepper and a good sprinkling of Gruyère.
Cook on the middle shelf of the oven for 45 mins. Reduce the temperature to 180C/160C fan/gas 4 for a further 15 mins. Remove and allow to cool for 5-10 mins, scatter over the remaining basil and serve.
Recipe adapted from: Good Food
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