Vegetable Tart

Name: Vegetable Tart
Yield: makes 8 slices
Ingredients: 1 1/4 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour; 1/2 cup brown rice flour, plus 1/2 cup for dusting; 1/4 cup arrowroot; 1 tablespoon baking powder; 2 teaspoons salt; 1 1/2 teaspoons xanthan gum; 1/4 cup melted refined coconut oil or canola oil, plus more for brushing the dough; 2 tablespoons agave nectar; 1 cup warm water; 1/2 cup melted refined coconut oil or canola oil; 1 small sweet potato, sliced 1/2 inch thick; Salt; 1/2 cup thinly sliced leeks; 1 medium zucchini, sliced thin; 1 medium red bell pepper, sliced thin; 3 garlic cloves, minced; 1 teaspoon rosemary (fresh or dried); 1/2 teaspoon chili flakes (optional); 1/2 cup grated vegan gluten-free cheese

December 9, 2011

So you went and invited everyone over for brunch one fateful Sunday morning. Sunday! The day you ordinarily sleep until eleven, don’t bother to wash your hair or change out of your pajamas, and end up watching TV upside down on the couch with newspapers and gossip mags strewn all over the floor. Tsk-tsk—it doesn’t sound to me like you’re quite ready for that hostess habit you picked up somewhere along the way. And yet here we are! Thank God there is this brunch-ready recipe you can prep the night before without even the most obnoxious of your foodie friends being any the wiser. Just get your dough and vegetables all set up and let them chill in the refrigerator overnight. Come morning, simply follow the quick baking instructions. If sweet potatoes sound too mushy for you, swap them out for 3/4 cup sautéed mushrooms.

Recipe notes

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