Everything about this veggie tart is a good thing.
I'm excited about making it AND eating it, so I thought I'd better share.
It may be vegetarian, it may be gluten-free and it may be green, but by golly it's good.
Green Veggie Tart
1/2 small broccoli | small handful of snow peas | small handful of green beans | small handful of sugar snap peas | zucchini | bunch of asparagus | 5 eggs | 2 tbsp milk of your choice | 3 tbsp pesto (I used my home-made kale pesto, see recipe here) | handful of pepitas | sea salt + black pepper | feta cheese (or goats cheese) - optional
- Preheat oven to 180C (350F)
- Chop all your veggies into large chunks and layer into the prepared and cooked tart shell.
- Beat the eggs, milk and pesto together with a good pinch of sea salt and pepper and pour into the tart over the top of your vegetables.
- Sprinkle on top your pepitas and feta and pop the tart back into the oven for approximately 30 minutes, or until egg mixture has cooked completely.
You might be surprised to know, like I was, that gluten sensitivity has been found to go hand-in-hand with various autoimmune disorders, such as type 1 diabetes, Addison’s disease, rheumatoid arthritis, and autoimmune thyroid disease (like hypothyroidism).
Having hypothyroidism myself, I've been playing around with my intake of gluten, so delicious tarts like this one (specifically, this delicious buttery, nutty pastry) have played a huge part in my diet of late. I'm feeling better than every. Proof is in the pudding, I say.