Hello, All!
You can believe me when I say my thoughts are on pumpkins, spooky season, fur, and perfectly chilly days. But, for the moment let’s use some garden veggies that are begging for a purpose. This is truly one of my favorite things to do with a bunch of summer veggies. Not only is this a delicious tart its also Keto friendly. So you don’t have to worry about the carbs with this recipe.
Since we are going to have a lot of layers of flavor lets start with the sauce. Use any kind of pepper I just really liked the vibrant orange since we will be using greens, reds, and yellow in the tart.
what you do:
Mix the dry ingredients, then in a separate bowl, mix melted butter and egg together. Add to the dry and form into a ball. Cover with plastic wrap and put it in the fridge for at least half an hour. After that, cover baking sheet with parchment paper, and press the crust into the sheet. Poke the crust with a fork, and bake on 350 degrees for about ten minutes before adding the vegetables.
Here are the veggies I chose:
Add your pepper purée, and top with whatever vegetables you’d like. Throw that in the oven for about 15-20 minutes. With around five minutes left top with feta, goat cheese, or gorgonzola. I picked gorgonzola because it’s my absolute favorite cheese in the world.
This tart is such a perfect way to save your veggies from an unfortunate fate.
So delish!
