Roasted Summer Squash Tart

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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.

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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.

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

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4 thoughts on “Roasted Summer Squash Tart

  1. Hi! Found your blog and it’s amazing! You have great food photos! What kind of camera and lens do you use? and what program do you use to edit your photos? Adding your blog to my faves :)! This recipe looks soo good and easy! Trying it out soon :)

    • Thanks! I use a Pentax K20D for the camera body and old lenses from the Pentax K1000, with an adapter. And I edit with Lightroom and Gimp. Let me know how the recipe turns out for you!

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