You know how sometimes you accidentally leave a $5 bill in your winter coat and it stays there until the following winter? That’s kind of what this recipe is. I made this tart nearly a year ago, but it somehow never made it onto the blog (even though it’s well deserving of a spot!).
This has to be one of the more aesthetically pleasing things I’ve made over the years. Sometimes when I need a little pick-me-up I just pull up a picture of this tart and it’s an instant mood lifter. It’s also perfect to make during the summer months – all the veggies are in season and taste divine!
Eating seasonably doesn’t just mean you’ll have better tasting fruits and veggies. It’s also a better value and better for the environment. The food you eat has its own carbon footprint, and if you’re eating summer squash when there’s snow outside there’s a good chance that food has been flown hundreds or even thousands of miles to make it onto your dinner plate. I’ve been making a real effort to eat more seasonably. I have signed up for a vegetable delivery service that utilizes surplus or wonky looking veg that would have otherwise gone to waste. This food is always in season and comes from local farms. Another plus side – there is little to no packaging used.
Okay, I’ll step off my soap box. But if any of you have your own ways of eating seasonably and reducing food waste I’d love to hear in the comments, or send me a DM on my instagram! Now to the recipe.
Ingredients (10 inch pan)
For the Crust
1 1/2 T ground flax seed
1/4 C boiling water1 C almond flour
1/2 C ground walnuts
1/3 C bread or gluten free flour*
1/2 tsp salt
1/2 tsp pepper
1/4 C olive oil
For the Filling
1 Tbsp olive oil
1 shallot, minced
1 clove of garlic, minced
1 12oz Can crushed tomatoes
2 tsp balsamic vinegar
salt and pepper to taste
1/4 C basil leaves, chopped
1 zucchini, sliced thin
1 eggplant, sliced thin
1 yellow pepper, sliced thin
1 red pepper, sliced thin
1/2 lemon, juiced
Directions
Prep all veggies.
Preheat oven to 350F/180C. Oiling the tart pan is not necessary.
In a small bowl, combine the flax seed and boiling water. Allow to sit for 5-10 minutes.
Meanwhile, combine the almond flour, ground walnuts, flour, salt and pepper in a large bowl.
Stir in the olive oil and flax seed and water combination, then knead it with your hand until everything is evenly distributed.
Press the crust into the pan, making sure to get it up the sides as even as possible. Bake in preheated oven for 5 minutes to set.
Sauté shallot and garlic in olive oil until shallot is translucent and garlic is fragrant in a medium sized sauce pan.
Add tomatoes, balsamic vinegar, and salt and pepper. Cook for 5 minutes on a simmer.
Stir in fresh basil and then pour onto pre-baked crust.
Arrange sliced vegetables over tomato sauce alternating between them.
Squeeze lemon over top of the tart.
Bake for 20-25 minutes until veggies are soft and crust has browned. Rotate halfway through to ensure even baking.
Enjoy!
