Cauliflower Crust Vegetable Tart
Active Time: 30minutes
Total Time: 1 hour
Yield: 4–6 servings
boncook.com
Ingredients
For the Cauliflower Crust:
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1 medium cauliflower riced about 3 cups
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1 half cup almond flour or gluten-free flour
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1 half cup shredded mozzarella cheese or dairy-free cheese
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1 large egg
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1 half teaspoon boncook sea salt
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1 fourth teaspoon Tellicherry black pepper
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1 half teaspoon Roasted Garlic to taste
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1 teaspoon boncook roasted garlic and chive Herb blend.
For the Vegetable Filling:
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1 tablespoon olive oil
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1 small onion diced
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1 bell pepper red, yellow, or green, diced
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1 zucchini diced
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1 cup fresh spinach, chopped
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1 cup cherry tomatoes, halved
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1 half cup shredded mozzarella cheese or dairy-free cheese
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1 tablespoon boncook Rosemary Basil Thyme Herb Blend.
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1 half teaspoon Lemon Thyme sea salt
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Tellicherry Pepper to taste.
For the Tzatziki Sauce:
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1 cup Greek yogurt plain
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1 medium cucumber grated and moisture spun out.
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2 cloves of garlic minced
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1 tablespoon olive oil
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1 tablespoon fresh lemon juice
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1 to 2 tablespoons fresh lemon and dill herb blend by French pantry
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Salt and pepper to taste
Instructions
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Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Place the Fleximat on top of the Perforated baking Sheet.
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Rice the Cauliflower: Remove the leaves and stem from the cauliflower. Cut it into florets. Using the Eco Chop, chop the florets in batches until they resemble rice.
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Cook the Cauliflower: Steam the riced cauliflower for about 5 to 7 minutes, until tender. Let it cool slightly, then squeeze out excess moisture using a clean kitchen towel or in the eco chop spinner.
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Mix the Crust Ingredients: In a large bowl, combine the riced cauliflower, almond flour, shredded mozzarella cheese, egg, sea salt, black pepper, roasted garlic, and chive herb blend. Mix well until combined. Transfer the mixture to the prepared baking sheet and spread it out evenly to form a crust about 1/4 inch thick.
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Bake the Crust: Bake the crust in the preheated oven for about 25 to 30 minutes or until golden brown and firm.
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Prepare the Vegetable Filling: In a mixing bowl. place bell pepper, zucchini, spinach and cherry tomatoes. Season with herb blend sea salt and black pepper. Place on BONMAT and roast at 400 for 10 minutes.
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Assemble the Tart: Once the crust is baked, remove it from the oven and evenly distribute the vegetable filling on top. Sprinkle with additional mozzarella cheese if desired.
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Bake Again: Return the tart to the oven and bake for an additional 10 to 15 minutes until the cheese is melted.
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Make the Tzatziki Sauce: In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and lemon and dill herb blend. Mix well and season with salt and pepper to taste.
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Serve: Slice the tart and serve warm with the tzatziki sauce on the side. Enjoy!
