These vegetable tarts are easy to put together and perfect for lunch, with a green salad or just eaten on their own.
Other vegetables can be used to top the tart.
SCD legal vegetables could include :
- celeriac
- swede (rutabaga)
- carrots
- mushrooms
- asparagus
- green pepper
- aubergine
- leeks
- green and yellow bell peppers
Non-SCD vegetables could also include :
- sweet potato
- parsnips
- potato
This recipe makes two 10 cm tarts.
Roasted Vegetable Tarts GF SCD
Pastry
200g almond flour
50g butter (or vegan spread - not SCD)
1 tblsp water
¼ tsp sea salt
⅛ tsp bicarbonate of soda
Vegetables
1 small/medium butternut squash
2 red onions
1 medium courgette (zucchini)
1 red pepper
spinach leaves
2 tsps dried oregano
pumpkin seeds
few sprigs fresh thyme or 1 tsp dried thyme
sea salt and freshly ground black pepper
extra virgin olive oil
Set the oven to 160°C. Prepare the pastry shells. Tip the butter (or vegan spread), ground almonds, salt and bicarbonate of soda into a processor bowl.
Pulse gently to combine the fat with the ground almonds. Add the water bit by bit and pulse until the pastry forms a ball.
Grease the tins with some butter (or vegan spread) then divide the pastry in two and press gently into the flan tins (or tin). Line the pastry with baking parchment or foil and put some baking beans or dried beans on top.
Bake in the oven for about 10 to 15 minutes or until the pastry looks just cooked. It doesn't want to be too brown because it has to go back in again. While the pastry is cooking, prepare the roasted vegetables. Peel and chop the butternut squash and place in a bowl. Pour in a tablespoon or two of extra virgin olive oil and shake well. Turn into a roasting dish. Add some sprigs of thyme or sprinkle with dried thyme and some freshly ground black pepper and sea salt then roast in the oven for about 40 minutes or until soft. Remove the stalks from the thyme.
At the same time, prepare the vegetables for the top. Slice the vegetables and pour into a bowl add one or two tablespoons of extra virgin olive oil and shake well. Tip into a roasting tin, sprinkle with the oregano and freshly ground black pepper and sea salt.
Roast in the oven at the same time as the butternut squash for about 40 minutes or until just cooked.Turn the temperature of the oven down to 160°C. Tip the butternut squash into a bowl. Mash until smooth with a potato masher.
Place a layer of mashed butternut squash on the pastry shell. Snap the stalks off the spinach leaves and place a double layer of leaves on top.
Cover the spinach with another layer of butternut squash. Top with roasted vegetables and sprinkle some pumpkin seeds all over.
Bake for a further 20 minutes in the oven at 160°C. Other vegetable combinations could include :
- mashed celeriac with asparagus (don't pre-roast), courgette and shallots
- mashed carrot with red onion, swede and red pepper
- mashed sweet potato (not SCD) with red onion, yellow pepper and mushrooms
