Description
This tart is bursting with summer flavors! It can be eaten slightly warm, at room temperature, or cold, making it perfect for packing on picnics, work lunches, or backyard barbeques.
Ingredients
Scale
- For the tart crust:
- 1 tablespoon flax seed meal mixed with 2 tablespoons cold water
- 1/2 cup palm shortening (, cut into small cubes and frozen for 15 minutes)
- 1 cup gluten-free oat flour
- 1/2 cup sorghum flour
- 1/4 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 cup hummus
- 1/2 zucchini (, cut into 1/4 inch rounds)
- 1 pint cherry tomatoes (, halved)
- 1-2 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
Instructions
- In a medium sized bowl, whisk together the oat flour, sorghum flour, and salt. Add in the palm shortening and pinch into the flour with your finger tips. Continue until the shortening is the pea sized. Add in the flax seed mixture and apple cider vinegar. Work into the dough with a spoon. Once incorporated, add in enough cold water until the dough holds together and all of the flour is moistened. Form the dough into a flat disc and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees. Prep a tart shell with a removable bottom by lightly spraying it with coconut oil.
- Roll out the pie dough to fit your tart shell. The dough is very brittle, so don’t be afraid to patch any cracks or holes as you go. Transfer to the tart shell and gently press into the tart shell, again patching any tears. Generously prick the crust with a fork and bake for 15 minutes or until the crust just starts to cook. Remove and allow to cool slightly, about 10 minutes.
- Increase the oven to 450 degrees. Once the crust has cooled, spread the hummus out in an even layer. Arrange the tomatoes, cut side down, in a circle following the edge of the crust. Inside of the tomato circle, arrange the zucchini. In the center, add the remaining tomatoes in a small circle. Drizzle with olive oil and sprinkle with salt, pepper, and Italian seasoning. Bake for 25-30 minutes or until the tomatoes and zucchini begin to brown. Remove and allow to cool before serving. Serve at room temperature or chilled.