Low Carb Rustic Vegetable Tart
Delight your senses and stay on track with this irresistible Low Carb Rustic Vegetable Tart—a wholesome twist on a classic comfort dish. Featuring a nutrient-packed crust made from almond and coconut flours, this tart is both gluten-free and low-carb, making it perfect for those enjoying keto-friendly or health-conscious meals. A medley of vibrant, sautéed zucchini, cherry tomatoes, red bell peppers, and red onion shines as the flavorful centerpiece, complemented by creamy goat cheese and fresh basil for a savory, rustic finish. With a prep time of just 25 minutes, this elegant yet easy tart is a show-stopping addition to your brunch table, light dinner spread, or any special occasion where delicious meets nutritious. Savor this dish warm or at room temperature—perfect for sharing or indulging on your own!
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.
Melt the unsalted butter in a small saucepan or microwave, and let it cool slightly.
Add the melted butter and egg to the dry ingredients and mix until a dough forms.
Press the dough into a 9-inch tart pan with a removable bottom, pressing it evenly across the bottom and sides. Set aside.
Trim the ends of the zucchini and slice into thin rounds.
Core and slice the red bell pepper into thin strips.
Halve the cherry tomatoes.
Thinly slice the red onion.
In a large skillet, heat the olive oil over medium heat. Add the zucchini, red bell pepper, cherry tomatoes, and red onion.
Season with garlic powder, black pepper, and a pinch of salt. Sauté the vegetables for about 5-7 minutes until they begin to soften.
Remove the skillet from heat and let the vegetable mixture cool slightly.
Spread the sautéed vegetables evenly over the prepared tart crust.
Crumble the goat cheese over the top of the vegetables.
Bake the tart for 30-35 minutes until the crust is golden brown and the cheese is lightly melted and browned.
Remove the tart from the oven and let it cool for about 10 minutes.
Garnish with fresh basil leaves before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 32.3 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 587 mg | 45% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1457 mg | 31% | |
*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.
