250g low FODMAP shortcrust pastry
25g lactose free butter
1 tbsp olive oil
1 medium potato, peeled and sliced
2 tbsp fresh thyme leaf
140g goat's cheese, broken into pieces
200g lactose free cream
100g bag rocket
to serve, optional
Serves - 4
Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry.
Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins.
Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
Heat the lactose free butter and oil in a large frying pan, add the potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender.
Season if you want to, then add the thyme leaves, and cook for a further 3 mins.
Tip into the pastry case along with the goat’s cheese and spread out evenly.
Whisk the eggs and lactose free cream together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre.
Serve warm, with rocket leaves scattered over if using.
Recipe adapted from: Good Food