Gluten-Free Crustless Tuscan Vegetable Tart
Filling:
6 garlic scapes, chopped
1 large head broccoli, stems removed and trimmed to bite sized florets
10 white mushrooms, chopped
1/2 vidalia onion, chopped
4 tablespoons extra virgin olive oil
1 1/2 tablespoons brown rice vinegar
2 tablespoons tamari
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon tomato powder
1 teaspoon white pepper
1/2 teaspoon salt
1/4 cup slivered almonds, toasted Crust and topping:
3 yukon gold potatoes, peeled and sliced very thinly
2/3 cup water, divided
1 cup red lentils
1 teaspoon white pepper
1 tablespoon chili powder
1 tablespoon lemon juice
1. Preheat oven to 310 degrees F. Combine the vegetables in an oven safe dish and drizzle with the olive oil, vinegar, tamari, and spices.
2. Mix well and cover with aluminum foil. Bake for 20 minutes. For crust, line the bottom of a tart dish or pie pan with the sliced potatoes.
3. Pour 1/3 cup water over the potatoes. Add the lentils, pouring them evenly over the potatoes. Pour the remaining 1/3 cup water over the lentils. Turn oven to 350 degrees F.
4. To tart, add the veggies and almonds and spread evenly. Sprinkle the top with the pepper, chili powder, and lemon juice. Cover with foil. Bake for 40 minutes on 350 degrees F.
Source of recipe: I wrote the recipe.
SO HOW'D IT GO?
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