Low Carb Rustic Vegetable Tart

Indulge in the wholesome charm of a Low Carb Rustic Vegetable Tart, a guilt-free delight that's as visually stunning as it is delicious. This recipe combines a buttery, grain-free crust made with almond and coconut flours with a medley of vibrant, sautéed vegetables like zucchini, red bell pepper, and cherry tomatoes. Finished with creamy crumbles of goat cheese, a hint of garlic, and fresh basil, this tart is perfect for low-carb enthusiasts and those seeking a nutritious yet indulgent meal. Whether served warm or at room temperature, this easy-to-make vegetable tart is ideal for brunch, lunch, or a flavorful appetizer. Low carb, gluten-free, and packed with fresh goodness, it's a true crowd-pleaser!

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 cups almond flour
• 0.25 cup coconut flour
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.25 cup unsalted butter
• 1 large egg
• 1 tablespoon olive oil
• 1 medium zucchini
• 1 medium red bell pepper
• 1 cup cherry tomatoes
• 0.5 small red onion
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 0.5 cup goat cheese
• 0.25 cup fresh basil

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.

Step 3

Melt the unsalted butter in a small saucepan or microwave, and let it cool slightly.

Step 4

Add the melted butter and egg to the dry ingredients and mix until a dough forms.

Step 5

Press the dough into a 9-inch tart pan with a removable bottom, pressing it evenly across the bottom and sides. Set aside.

Step 6

Trim the ends of the zucchini and slice into thin rounds.

Step 7

Core and slice the red bell pepper into thin strips.

Step 8

Halve the cherry tomatoes.

Step 9

Thinly slice the red onion.

Step 10

In a large skillet, heat the olive oil over medium heat. Add the zucchini, red bell pepper, cherry tomatoes, and red onion.

Step 11

Season with garlic powder, black pepper, and a pinch of salt. Sauté the vegetables for about 5-7 minutes until they begin to soften.

Step 12

Remove the skillet from heat and let the vegetable mixture cool slightly.

Step 13

Spread the sautéed vegetables evenly over the prepared tart crust.

Step 14

Crumble the goat cheese over the top of the vegetables.

Step 15

Bake the tart for 30-35 minutes until the crust is golden brown and the cheese is lightly melted and browned.

Step 16

Remove the tart from the oven and let it cool for about 10 minutes.

Step 17

Garnish with fresh basil leaves before slicing and serving. Serve warm or at room temperature.

Nutrition Facts

Serving size	(918.1g)

Amount per serving	% Daily Value*
Calories	1972.4

Total Fat 159.0g	0%
Saturated Fat 52.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 373.2mg	0%
Sodium 3971.9mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 34.7g	0%
Total Sugars 32.3g
Protein 73.9g	0%

Vitamin D 53.8IU	0%
Calcium 587.3mg	0%
Iron 12.6mg	0%
Potassium 1456.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.1%

Protein: 14.3%

Carbs: 16.6%