Check out another amazing dish by Diana Keuilian!
This Roasted Veggie Tart is something between a savory, veggie-stuffed, pastry and a veggie pizza. It’s the perfect small degree of change from your regular pizza to one that is free of grains, gluten and dairy It’s possible to also make this as smaller, individual tarts, like the picture below, rather than one big tart with slices. Garnish with fresh thyme and rosemary. Enjoy!
Servings: 8
INGREDIENTS:
For the Veggies
- 1 ½ cups butternut squash, peeled, seeded and cubed
- ½ cup carrot, diced
- 1 cup parsnip, diced
- 1 ½ cup leek, diced
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 1 Tablespoon fresh rosemary, minced
- 1 Tablespoon lemon juice
- 1 Tablespoon fresh thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon olive oil
For the Dough
- 1 ½ cups blanched almond flour
- ¼ cup + 2 Tablespoons coconut flour
- 1 cup arrowroot starch
- ½ teaspoon sea salt
- ½ cup warm water
- 2 eggs + 1 egg
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
DIRECTIONS:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Combine all of the roasted veggie ingredients in a large bowl. Mix well and pour the veggies over the prepared pan. Roast for 25 minutes, until tender.
- For the dough: Combine the flours, starch and salt in a large bowl. In another bowl combine the water, 2 eggs, olive oil and vinegar. Add the wet ingredients to the dry ones and mix to form dough. Knead into a ball. Cover with plastic wrap and chill in the fridge for 10 minutes.
- Line a rimmed baking sheet with parchment paper. Lightly oil the parchment paper with olive oil. Place the dough ball in the center of the pan. Dip your fingers in olive oil and gently press the dough out from the center to create a large oval. Continue to dip your fingers in olive oil as you press out the dough.
- Transfer the roasted veggies to the center of the dough, leaving three inches of clear dough around the edges. Fold the edges of the dough in over the veggies, in sections, folding carefully and pressing the dough together with your fingers where it breaks. Whisk the remaining egg in a small bowl. Brush over the dough. Bake for 25 minutes, until the dough is golden. Cool, slice and enjoy!
Your friend & coach,
Brien
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