Almond Tart with Vegetables

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Ingredients:

Pastry

  • 3/4 cup olive oil
  • 1-1/2 cups all purpose flour
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 eggs, beaten lightly

Filling

  • 2 medium zucchini, sliced
  • 1 small yellow summer squash, sliced
  • 4 eggs
  • 1/2 cup evaporated skim milk
  • 2 tsp fresh basil, minced
  • 1 tsp fresh marjoram, minced

Comments

  • Grease a 9-inch tart shell with removable bottom.
  • Preheat oven to 350° F.
  • Serves 8
  • Experiment with other vegetables.

Directions

Step 1 – The Crust Combine almonds, olive oil, flour, 1 egg, salt and pepper in a large bowl, stirring well.
Step 2 Press into a prepared tart shell and refrigerate for 30 minutes. Refrigerating the crust allows the oil to cool and the mixture to consolidate.
Step 3 Bake crust for 20-25 minutes, until golden brown. Cool.
Step 4 – The Filling Slice the vegetables. Spray them with cooking spray and place them under the broiler on a cookie sheet or broiler pan, for 5 minutes. Turn and broil for another 4 minutes. Then let them cool.

Watch the vegetables as they broil and remove the pieces as they cook. They will change colour slightly and wilt at the edges.
Step 5 Whisk together the remaining ingredients. Stir in the vegetables and pour into the pie crust.

Throw away any vegetable bits that are charred. They will change the flavour of the dish.
Step 6 Raise the oven to 375°F. Bake the pie for 25-35 minutes, or until set. Serve hot or cold.

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