Italian Vegetable Tart

April 11, 2021Janine
Italian vegetable tart

Prep time: 40 minutes

Cook time: 1 hour 20 minutes

Serves: 6

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:

  1. Cut your veggies, toss them in oil and flavours, and roast them until tender and lightly browned
  2. Make your pastry, press into the tart case, and pre-bake (or blind bake), and
  3. 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!

Print Recipe

Italian Vegetable Tart

  • Prep time: 40 minutes
  • Cook time: 1 hour 20 minutes
  • Serves: 6

Italian Vegetable Tart - a recipe that combines the wonderful Italian flavours of Tuscany in a Ratatouille style filling crossed with basil-infused Quiche.

Ingredients

Shortcrust Pastry

  • 2 cups Almond Meal
  • 2 Tbs Coconut Flour
  • 2/3 cup Arrowroot Flour, or Tapioca starch if you don't have Arrowroot
  • 1/2 cup Nuttelex, or other vegetable shortening
  • 1 tsp Sea Salt
  • 1 Egg Large

Filling

  • 4 Garlic Cloves
  • 4 large Roma Tomatoes
  • 2 large Zucchini
  • 1x400g tin Artichokes
  • 2 Red Capsicum, or red peppers
  • 2 Tbs Mixed Dried Herbs
  • 3 Tbs Olive Oil

Egg filling

  • 2 cups Fresh Basil Leaves
  • 3 Garlic Cloves
  • 1/2 tsp Pepper Ground Black
  • 4 Eggs Large
  • 1/2 tsp Sea Salt

Method

Shortcrust Pastry

  • 1)
    1. In a food processor, pulse all the pastry ingredients EXCEPT egg.
    2. Then process in the egg until a dough forms. 
    3. Bring the dough into a ball and start pressing into your tart case.
    4. If the pastry dough is overly sticky, you can wrap it in cling wrap and flatten it into a disc, then chill until it firms up. You can also prepare the pastry day ahead and refrigerate until ready to use, and take it out 10 minutes before you need it.
    5. Press your pastry by pressing it into the bottom and sides of the tart case to fit, smoothing out all the surfaces and making sure it’s even all over.
    6. Once pressed into the tart pan, place a round of baking paper on it and weigh it down with pie weights or dried beans/rice.
    7. Bake at 180 degrees C for about 10 minutes, or until barely set. Let cool it cool to room temperature

Filling the tart

  • 1)

    Watch us make the filling, fill the tart and bake in our vide 🙂

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Recipe