avatarAuthorParkash BainsCategory, , DifficultyIntermediate

Yields4 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Roasted Veggie Tart with Potato Crust — Although this beautiful veggie tart requires some work, it is totally worth the effort and sure to empress the most discerning of guests. The gluten free crust makes it appealing for those with gluten intolerance.

CRUST
 2 ½ cups grated yellow fleshed potatoes
 2 flax eggs (2 Tbs flax meal mixed with 6 Tbs warm water)
 2 tbsp sorghum or brown rice flour
 2 tbsp extra virgin olive oil
 3 tbsp grated parmesan cheese
 1 tsp chili flakes
 1 tsp turmeric
 ½ tsp sea salt
ROASTED VEGETABLES
 1 medium onion, cut into small chunks
 3 large cloves garlic, minced
 2 medium beets, peeled and cubed (pink or yellow to prevent red colour)
 1 kohlrabi, peeled and cubed
 2 cups cauliflower florets
 1 zucchini, sliced thin
 ¼ cup sun-dried tomatoes
 1 tbsp dried herb seasoning olive oil
 salt and pepper
TOPPINGS
 1 cup grated marble cheddar cheese
 4 tbsp feta cheese

1

PREPARE CRUST
Preheat oven to 400F Whisk the flax meal and warm water together. Add oil, salt, turmeric, chili flakes, flour, parmesan and mix together.
Squeeze out water from the grated potatoes by making fist size balls. Place in a large bowl and add the flax mixture. Mix well.
Press the mixture into a large tart pan and up the sides. It should be about 1/4 inch thick.
Bake for 20 - 25 minutes or until edges are slightly brown.

2

While the crust is baking, pan roast the beets and kohlrabi in a large pan with olive oil on medium high heat for about 3 to 4 minutes. Add cauliflower, onion, garlic, sun-dried tomatoes, herbs and seasonings. Cook for another few minutes until veggies are slightly tender.

3

Reduce oven to 350F (convection) or 375F conventional.
Sprinkle warm crust with some of the grated cheese. Assemble the pan roasted vegetables and sliced zucchini on top any way you like. sprinkle with cheddar and feta cheese.
Bake in the oven for about 15 - 20 minutes until the cheese is nicely melted.

Ingredients

CRUST
 2 ½ cups grated yellow fleshed potatoes
 2 flax eggs (2 Tbs flax meal mixed with 6 Tbs warm water)
 2 tbsp sorghum or brown rice flour
 2 tbsp extra virgin olive oil
 3 tbsp grated parmesan cheese
 1 tsp chili flakes
 1 tsp turmeric
 ½ tsp sea salt
ROASTED VEGETABLES
 1 medium onion, cut into small chunks
 3 large cloves garlic, minced
 2 medium beets, peeled and cubed (pink or yellow to prevent red colour)
 1 kohlrabi, peeled and cubed
 2 cups cauliflower florets
 1 zucchini, sliced thin
 ¼ cup sun-dried tomatoes
 1 tbsp dried herb seasoning olive oil
 salt and pepper
TOPPINGS
 1 cup grated marble cheddar cheese
 4 tbsp feta cheese

Directions

1

PREPARE CRUST
Preheat oven to 400F Whisk the flax meal and warm water together. Add oil, salt, turmeric, chili flakes, flour, parmesan and mix together.
Squeeze out water from the grated potatoes by making fist size balls. Place in a large bowl and add the flax mixture. Mix well.
Press the mixture into a large tart pan and up the sides. It should be about 1/4 inch thick.
Bake for 20 - 25 minutes or until edges are slightly brown.

2

While the crust is baking, pan roast the beets and kohlrabi in a large pan with olive oil on medium high heat for about 3 to 4 minutes. Add cauliflower, onion, garlic, sun-dried tomatoes, herbs and seasonings. Cook for another few minutes until veggies are slightly tender.

3

Reduce oven to 350F (convection) or 375F conventional.
Sprinkle warm crust with some of the grated cheese. Assemble the pan roasted vegetables and sliced zucchini on top any way you like. sprinkle with cheddar and feta cheese.
Bake in the oven for about 15 - 20 minutes until the cheese is nicely melted.

Roasted Veggie Tart with Potato Crust