Veggie tart

Lately, I’ve been making a lot of savory dishes. Even though sugar is the best thing in the entire world, this veggie tart is very, very good. Making gluten-free tarts scared me because, without the gluten, it’s hard to make a crust that holds its shape. After some research and digging, Elana Amsterdam’s almond flour savory tart recipe is the only recipe I will ever use for tart crusts. The outcome of the tart is not only about a good recipe but it also depends on how you pack the dough into the pan. The trick is to use your entire thumb to get into the nooks and crannies of the pan, but at the same time not pushing too hard. If you push too hard you will not be able to get the tart out of the pan. If you don’t put enough pressure, the crust will crumble when you take it out. Just the right amount of pressure will make sure your crust holds shape and holds the filling without crumbling.

Ingredients

Savory Tart Crust

• ½ cups blanched almond flour
• ½ tsp sea salt
• 1 tbsp minced scallion or Italian seasoning 
• ¼ cup grapeseed oil
• 1 tbsp water

Filling

• Onions 
• Bell peppers
• Mushrooms
• Zucchini
• Squash 
• Olive oil
• Marinara sauce
• Goat cheese

Directions

• Preheat oven to 350℉
• To make the base, thoroughly combine all the base ingredients in a bowl until it forms a dough
• Pack the dough into a grease tart pan with a removable bottom.
• Bake for 12-15 minutes and let it cool
• To make the filling, dice all the vegetable 
• In a pan, saute the onions until they are golden brown and caramelized
• Add the mushrooms and cook for two minutes
• One mushrooms are cooked add the rest of the vegetables and cook for an additional two minutes
• Add 1 cup of marinara sauce and stir
• Spoon the filling into the tart base and top with generous amounts of goat cheese
• Broil the tart for a minute before serving to brown the cheese