Italian Vegetable Tart | Gluten-free, Paleo & Dairy-free
This Italian Vegetable Tart recipe combines the wonderful Italian flavours of Tuscany in a Ratatouille style filling crossed with basil-infused Quiche. It’s a joy to make and a delight to eat. And if you grow your own basil at home then the inclusion of that in the recipe really makes it pop with flavour.
I’m a bit of a sucker for tarts, Love that crispy shortcrust pastry on the bottom. It’s not something that you get to eat too often when you’re gluten-free, but when it’s made well it’s so worth it. Of course, you can make one quite easily when you use store-bought gluten-free flour. But for me, I prefer to go as healthy as possible and remove grains wherever possible. And this recipe is Paleo as well as grain-free, so it’s a win-win! It tastes amazing, the texture is wonderful and it’s filling while still being very light. Gotta love that, right?
It may seem a bit complicated to make, because, yes, it does have three steps. BUT, each step is really easy and quite fool-proof so it’s a joy to take your time with it. The 3 steps include:
- Cut your veggies, toss them in oil and flavours, and roast them until tender and lightly browned
- Make your pastry, press into the tart case, and pre-bake (or blind bake), and
- After waiting for the tart case to cool down a little, filling it up with all your goodies and baking it to perfection!
Nothing too hard at all, and oh so worth it.
Now, you can change it up a bit, because the filling can be anything really. Some other ingredients you might like to try could include pumpkin (lightly steamed first of course), fennel and silverbeet, tomato and spinach, potato (for a Spanish style version) and oh so much more!