Goats Cheese, Zucchini And Red Pepper Tart

About

This low carb tart is rich, filling and utterly delicious! packed with roasted vegetables and topped with tangy goats cheese, the filling is encased in a thick custard of cheese and double cream.

Perfect for lunches alongside steamed green vegetables or with a simple salad. This is also a great addition to a summer picnic!

Ingredients

4 small egg whole
3 ½ ounce goat cheese, semi-soft
2 cup finely ground almond meal flour by bob's red mill
2 teaspoon oregano, ground
1 medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
1 medium – 2 1/2" diameter x 2 3/4" yellow bell peppers, raw
1 small zucchini
1 clove garlic
1 tablespoon butter
1 tablespoon, chopped red onion
1 tablespoon olive oil
¼ cup double cream
¼ cup organic ground flax seed by wild oats
¼ cup, grated parmesan cheese, dry (grated)
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 395 degrees Fahrenheit.
Add the whole peppers to a shallow oven tray and drizzle with olive oil. Bake for 10 minutes. Slice the zucchini in half length ways and after 10 minutes, add to the oven tray along with the whole peppers to bake for a further 25 minutes, until the zucchini is tender and the peppers are charred and collapse in on themselves. Set aside to cool completely.
Whilst the vegetables are roasting, add the ground almonds, flax, oregano, butter, salt and pepper to a food processor. Blend to form a chunky crumb.
Add one egg to the food processor and blend again to form a dough.
Remove the dough from the food processor and press into a loose bottom tart tin – about 18 cm. Prick the base of the dough all over and refrigerate until the vegetables are cooked.
Once the vegetables are cooked, remove the pastry from the fridge, loosely cover with foil and transfer to the oven to bake for 10 minutes.
Whilst the pastry is baking, heat the olive oil in a frying pan over a medium heat. Mince the garlic and finely dice the onion. Sauté until tender.
Peel the outer skin away from the peppers and remove the seeds. Roughly chop into 1 inch strips and transfer to a mixing bowl. Roughly dice the zucchini into half inch slices and add to the bowl with the peppers, onion and garlic. Stir well to combine.
Remove the cooked pastry from the oven and leave to cool. Reduce the oven temperature to 360 degrees Fahrenheit.
Whilst the pastry cools, whisk together the remaining eggs, cream and parmesan. Season and beat well to combine.
Arrange the vegetable mixture in the pastry and transfer to an oven tray.
Pour the custard filling over the top.
Slice the goats cheese into 8 discs and arrange over the top.
Return to the oven to bake uncovered for 30-35 minutes until thoroughly cooked through and golden brown. Leave to cool in the tin before serving.