Roasted Summer Squash Tart

This tart sort of created itself, and I was so pleased with it that it has become my go-to recipe for using up all those garden vegetables.  Roasted summer squash, peppers, garlic and onion create a rich, saucy filling that you’d never guess was so healthy.

For the Crust:

• 2 cups flour
• 1/2 cup ground almonds
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 3/4 cup coconut oil
• 6 tablespoons water
• 2 tablespoons ground flax*
• water as needed

Stir together the 6 tablespoons of water and flax and let sit.  Put the dry ingredients and coconut oil in a food processor and pulse.  Add flax seed mixture.  If dough is still not sticking together, add cold water as needed.

Refrigerate dough.

For the Filling:

• 2-3 summer squashes, cut vertically
• 1 onion, chopped in four
• 1 head of garlic
• 2 red bell peppers, halved
• sesame oil
• dash of salt
• 2 teaspoons chili powder
• 2 tomatoes
• fresh basil

Coat the summer squash, onion, garlic, and bell peppers in sesame oil and roast in a 400 degree oven.  When the veggies have cooled, toss in a blender and add a pinch of salt and the chili powder.  Begin blending, adding water in a thin stream until the vegetables have reached a thick, creamy consistency.

To Bake: 

Heat oven to 350 degrees.  Separate the tart dough in 2 and roll the dough out. Arrange the dough in 2 greased pie tins and place in the oven for 5-10 minutes.  Once removed, spread the vegetable filling evenly in each crust.  Return to the oven for around 20-30 minutes.  When the crust has reached a nice golden color and the filling has set, they are ready.  Serve with fresh tomatoes and basil on top.

*Note: if flax seeds aren’t your thing, an egg can be substituted.

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