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Meg's Pastry-Free Vegetable Tart

 

Preparation Time
15 - 20 minutes

Cooking Time
45 minutes

Serves
2 - 4

Allergy Information
Gluten Free, Wheat Free, Vegetarian


Ingredients

  • 8 - 10 mushrooms, wiped and sliced
  • 1 courgette, sliced
  • 1 aubergine, cut into small pieces
  • 1 tsp. Lucy Bee Coconut Oil
  • 2 garlic cloves, chopped
  • 10 plum tomatoes or 1 x 400g tin of tomatoes
  • A handful of spinach
  • 4 eggs, beaten
  • 60g gluten free flour
  • 250g Greek yoghurt
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Sauté the courgette, aubergine and mushrooms in Lucy Bee Coconut Oil for 5 minutes.
  3. Whisk together the eggs, flour and Greek yoghurt then pour over the cooked vegetables in a greased baking tray.
  4. Top with tomatoes, spinach, pine nuts and seasoning and bake for 45 minutes.
  5. Cut into slices and serve.

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