We love this tart for it’s simplicity and quick prep! We use summer’s magical vegetable, the zucchini, to dress up this lovely dish. The grain free crust is made with a cassava flour, derived from the Yucca plant, and it is filled with a delicious array of vegetables and herbs. Party planner tip: This is a great make ahead dish! Enjoy!
Zucchini Filling:
2 cups of spinach
1 teaspoon coconut oil
1 zucchini
1 shallot
1 teaspoon tarragon
2 teaspoons chopped chives
1/4 teaspoon cayenne peper
1 teaspoon Himalayan pink salt
3 eggs
1 crust recipe
Preheat oven to 350F.
Heat oil in a pan over medium heat. Add spinach and cook for 2 minutes. Set aside.
While spinach cooks, peel 8 ribbons from the zucchini, then chop remaining zucchini and set aside. Chop shallot in quarters, then separate each layer.
In a bowl, crack the eggs and beat until egg whites and yolks are blended. Add herbs and spices, followed by chopped zucchini and shallot. Add spinach and stir.
Pour into crust. Form a lattice with the ribbon zucchini. Bake for 30 minutes. Broil for 3 minutes if desired.
Cassava Root Crust:
2 cups cassava flour
¾ cup water
¼ coconut oil
½ teaspoon Himalayan pink salt
Preheat oven to 350F.
Mix together all ingredients and press into tart pan. Bake for 10-12 minutes, until golden brown. Set aside to cool.
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