This tart is definitely a crowd-pleaser! The crust is satisfying, delicious and loaded with fiber and protein. Add on the goat cheese and veggie filling and you’ve got a show stopper at your next brunch gathering.
3 c shredded sweet potato (about 1 large potato peeled)
1 c almond flour
½ t salt
¼ t pepper
½ T garlic powder
¼ t nutmeg
1 T almond flour (for sprinkling bottom of pan)
Preheat oven to 425°. Wrap shredded sweet potato in cheese cloth (or paper towel) and wring out as much moisture as you can. Add sweet potato and remaining ingredients (except the 1 T of almond flour) to a mixing bowl and blend thoroughly. Form a large disk.
Prepare a spring form pan with cooking spray. Cut out a circular piece of parchment paper, the size of the bottom of the spring form pan, and place it in the bottom of the pan. Sprinkle 1 T of almond flour on the parchment paper.
Place the sweet potato disk in the middle of the pan and push it out with your hands until the bottom is covered and the mixture goes up the sides slightly.
Bake for 20 minutes. Allow crust to cool completely and them remove it from the spring form pan and place it on a baking sheet.
TIP: You can make the crust the day before serving, however if you are making the filling right away, leave the oven on and reduce the temperature to 350°.
3 oz goat cheese
1 t Italian seasoning
1 t salt divided
1 shallot (diced)
1 medium zucchini (sliced in thin rounds)
1 c cherry tomatoes (cut in half)
¼ t pepper
Oven should be heated to 350°. Place goat cheese in a small bowl. Microwave for 15 seconds until soft. Add Italian seasoning and ½ t salt. Mix well and spread out mixture evenly on the crust.
Put olive oil in a skillet on medium heat. Add shallot and zucchini and sauté for 3-4 minutes until vegetables are almost soft. Add tomatoes, ½ t salt and ¼ t pepper and sauté for another few minutes. Pour mixture onto goat cheese covered crust and make sure vegetables are evenly distributed. Put in oven for 15 minutes. Allow tart to cool until warm and them place on a serving plate and cut in pie shaped servings. Serves 8.