Vegetable tart with almond pastry

A delicious combination of colourful veggies and nutty pastry, this gluten-free vegetarian tart is a must-try.



Note: + cooling & 1 hour chilling time



  • 2 cups (250g) Red Tractor Almond Flour Blend
  • 80g butter, chilled, chopped
  • 1 tbs olive oil
  • 1 small brown onion, finely chopped
  • 1 yellow capsicum, chopped
  • 1 zucchini, halved lengthways, thinly sliced
  • 1 cup (120g) coarsely grated tasty cheddar
  • 8 cherry tomatoes, halved
  • 5 eggs
  • 1/2 cup (125ml) thickened cream



Pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Continue processing until the dough just comes together. Turn onto a sheet of baking paper and shape into a disc. Use a rolling pin to gently roll out pastry to a 4mm-thick disc. Carefully invert the pastry onto a 23cm (base measurement) fluted tart tin with removable base. Use a small sharp knife to trim the edge, reserving excess dough. Place the tart case and the reserved dough in the fridge for 1 hour to chill.


Preheat oven to 160°C. Bake tart case for 15 mins or until light golden. Set aside to cool completely. Carefully fill any cracks with the reserved dough.


Meanwhile, heat oil in a large frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 mins or until vegetables are tender. Transfer the mixture to a large heatproof bowl with the zucchini. Set aside to cool.


Stir cheddar into vegetable mixture. Spoon into the pastry case. Arrange tomato, cut-side up, over the tart. Whisk eggs and cream in a large jug. Season. Carefully pour egg mixture over the tart. Bake for 45 mins or until the tart is light golden and set. Season.


Transfer the tart to a serving plate. Cut into wedges and serve warm or at room temperature.


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.