Name: Gluten Free Greek Pastry Tart
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 Puff Pastry Sheet, already rolled; Olive Branch Aubergine & Basil Paste; Olive Branch Sundried Tomato Mix; 100g Feta Cheese; 2 tsps melted butter; Handful fresh basil leaves

AuthorKamilCategoryGluten Free, Salad & Veg

This recipe was created by Sarah from Copper Confetti. She creates her dishes to suit her low FODMAP diet. The pastry is gluten free combined with rich Greek flavours.

This is such an easy recipe but it’s so tasty and ideal when you fancy something a bit more substantial for lunch! You can follow Sarah and see more recipes on her Facebook, Instagram, Twitter or on her blog Copper Confetti.

1 Puff Pastry Sheet, already rolled

Olive Branch Aubergine & Basil Paste

Olive Branch Sundried Tomato Mix

100g Feta Cheese

2 tsps melted butter

Handful fresh basil leaves

Preheat oven to 180 degrees.

Roll out the pastry and cut to desired size (you can either leave it whole and make one large tart or split into individual portions)

With a knife, gently mark a border round your pastry of about 1cm and brush the border with melted butter

Then spread the aubergine paste and tomato mix onto the pastry

Sprinkle some crumbled feta over the sundried tomato mix.

Pop in the oven for 15 minutes then tear some basil over the top, serve with a fresh salad and enjoy!

Ingredients