Rustic Chicken and Veggie Tart - Low Fodmap and Gluten-free
Author: 
 
Ingredients
  • Pastry - see HERE for bread recipe which can be rolled to form a crust
  • 2 sweet potatoes
  • Lactose-free milk
  • Butter
  • 1 tbsp oil
  • 1 tsp garlic infused oil
  • 1 leek
  • 1 bunch bok choy, chopped
  • 1 red bell pepper
  • 1 tsp mixed Italian herbs
  • 2 cups chopped cooked chicken
  • Mozzarella cheese
  • Fresh chopped coriander (cilantro)
Method
  1. Heat oven to 180°C/350°F.
  2. Make the bread dough and roll out into squares or rounds the size you want the tarts to be.
  3. Place them on parchment paper which has been placed on a baking tray.
  4. Peel and boil the sweet potatoes.
  5. Once cooked, drain and add butter, milk and seasoning before mashing well.
  6. Spread a layer on the pastry leaving free a 2 inch/5cm border.
  7. Heat the two oils in a frying pan.
  8. Finely chop half the green part of the leek and the red pepper.
  9. Cook in the oil until almost soft. Add the herbs and the bok choy.
  10. Cook all together until the bok choy is wilted.
  11. Season well.
  12. Pile the veggie mixture onto the sweet potato puree.
  13. Slice the cheese up and arrange on top of the veggies.
  14. Place in the oven until the pastry is cooked.
  15. Remove from the oven and sprinkle with fresh coriander (cilantro).
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/rustic-chicken-and-veggie-tart-low-fodmap-and-gluten-free/