Spring Vegetable Tart

This Paleo Spring Vegetable Tart is a delightful and healthy dish filled with fresh, seasonal vegetables and a nutty almond flour crust. It's perfect for a springtime brunch or as a light dinner option.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot flour
• 1/4 cup coconut oil, melted
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup asparagus spears, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh spinach, chopped
• 1/4 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 3 large eggs
• 1/4 cup full-fat coconut milk
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat your oven to 350F 175C

In a bowl, combine almond flour, coconut flour, arrowroot flour, melted coconut oil, 1 egg, 1/2 tsp salt, and 1/4 tsp black pepper

Mix until a dough forms

Press the dough evenly into a tart pan to form the crust

Bake in the preheated oven for 10-12 minutes, until it starts to firm up

While the crust is baking, heat a skillet over medium heat

Add a little coconut oil and saut asparagus, cherry tomatoes, spinach, red onion, and minced garlic until the vegetables are tender, about 5-7 minutes

Season with salt and pepper

In a separate bowl, whisk together 3 large eggs, coconut milk, dried thyme, salt, and pepper

Remove the tart crust from the oven and spread the sauted vegetable mixture evenly over the crust

Pour the egg mixture over the vegetables in the tart pan

Bake in the oven for an additional 20-25 minutes, or until the tart is set and the edges are golden brown

Let the tart cool slightly before garnishing with fresh basil leaves

Slice and serve

Enjoy your Paleo Spring Vegetable Tart!