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Vegetable tart with almond pastry

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

  • Serves8
  • Cook time1 hour
  • Prep time30 minutes, + cooling & 1 hour chilling time
Vegetable tart with almond pastry


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    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.
  5. Step 5

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