Put summer vegetables to good use with this savory gluten-free Grilled Vegetable and Hummus Tart. Who said that a BBQ had to be all meat? Fire up the grill and throw on some delicious veggies to top this delicious tart!
- TART SHELL
- 1 cup teff flour
- 1 cup almond flour
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 tablespoon gluten-free Italian seasoning
- ¹⁄3 cup olive oil
- ¼ cup very cold club soda
- TART FILLING INGREDIENTS
- ¼ cup olive oil, plus more for grill pan
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt
- Freshly cracked pepper to taste
- 1 garlic clove, minced
- 1 teaspoon gluten-free Italian seasoning
- 1 medium red onion, thickly sliced into rounds
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 small Italian or Japanese eggplant, sliced
- 1 cup homemade or store-bought hummus
- Zest from 1 large lemon
Preheat the oven to 400° F.
For the tart shell, combine the teff flour, almond flour, salt, pepper and Italian seasoning in a mixing bowl with a whisk.
In a separate small bowl, combine the olive oil and the club soda. Whisk vigorously for at least 1 minute until the mixture appears creamy and slightly frothy.
Pour the oil and club soda mixture into the flour mixture and stir with a fork to combine until there is no dry flour left. If the mixture seems too dry, add a tablespoon or two of club soda. The dough should have a crumbly texture.
Pour about half of the dough into an ungreased 11 x 7-inch tart pan with a removable bottom. Gently and evenly press the dough into the tart pan all the way up the edges. When you need more dough to build up the side of the tart pan or to patch a hole, simply pour a little more dough into the pan. You don’t have to use all the dough and may have a little leftover.
Once the tart shell is complete, prick the dough all over with a fork.
Bake the tart shell for 12 minutes and cool slightly before filling.
Preheat a grill pan over medium-high heat and generously grease the pan with olive oil.
In a large bowl, whisk together the olive oil, lemon juice, salt, pepper, garlic and Italian seasoning until combined. Toss the sliced vegetables in the marinade until they are completely coated.
Place the vegetables in an even layer on the grill pan and allow them to cook until dark grill marks have formed, about 1½-2 minutes for thin slices. Flip and grill the other side until tender. Remove from heat and set aside.
Preheat the oven to 350° F. Gently spread 1 cup of hummus into an even layer across the bottom of the tart shell.
Chop the grilled onions into small pieces and scatter a layer over the top of the hummus.
Starting in one corner, begin alternating the slices of vegetables across the tart, slightly overlapping each row until the onion and hummus layers are completely covered.
Sprinkle the lemon zest over the top of the tart and bake for 8-10 minutes to heat the tart through.
Allow to cool slightly, remove from the pan and slice into pieces to serve.
Meg van der Kruik maintains a sense of humor while cooking for her family of four that includes a vegetarian, two meat eaters and a gluten-free toddler. She blogs about it at beardandbonnet.com.
Calories: 480, Carbohydrates: 35 g, Protein: 12 g, Fat: 35 g, Cholesterol: 0 mg, Sodium: 490 mg , Fiber: 10 g