Seeing as how we have officially rolled into summer I assume that everyone has broken out their grills, or if you are like me, your grill pan.
I have been obsessing over grilled zucchini and yellow squash for a few weeks now. I can't get enough, my family is sort of over it, and I am still going strong. Seeing as though my family has threatened to boycott eating all grilled veggie sandwiches, grilled veggie skewers, and grilled veggie pizza's I decided to throw this grilled vegetable and hummus tart at them instead. Hey, they didn't say anything about being burned out on grilled veggie tarts!
I have been working on this savory tart shell for a while now and I have to say that I am really happy with how it turned out. The tart dough combines two of my favorite gluten free flours, teff and almond. These two flours together produce a crust that is simultaneously crispy and tender. It' s sort of like gluten free magic!
Once the shell is prebaked I filled it with hummus and topped it with an assortment of grilled veggies like red onion, eggplant, zucchini, and squash. This tart is great served hot, at room temperature, or even cold. Which makes it perfect for entertaining! Be prepared for the ooh's and ahh's as you bring the tart to the table...just don't let on to anyone how easy it was to make!
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PrintGrilled Vegetable and Hummus Tart (Gluten Free & Vegan)
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 5-6 1x
Ingredients
For the tart shell
- 1 cup teff flour
- 1 cup almond flour
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
- 1 tablespoon Italian seasoning
- ⅓ cup olive oil
- ¼ cup very cold club soda
For the vegetables
- ¼ cup olive oil, plus more for grill pan
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt
- freshly cracked pepper to taste
- 1 garlic clove, minced
- 1 teaspoon Italian seasoning
- 1 medium sized red onion, thickly sliced into rounds
- 1 medium sized zucchini, sliced
- 1 medium sized yellow squash, sliced
- 1 small Italian or Japanese eggplant, sliced
For filling the tart
- 1 cup <a href="https://thismessisours.com/make-hummus-gluten-free-vegan/" title="How To Make Hummus (Gluten Free & Vegan)">homemade or store bought hummus
- Zest from 1 large lemon
Instructions
Make the tart shell
- Preheat the oven to 400°F.
- In a mixing bowl combine the teff flour, almond flour, salt, pepper, and Italian seasoning with a whisk.
- In a separate small bowl combine the olive oil and the club soda, whisk vigorously for at least 1 minute until the mixture appears creamy and slightly frothy.
- Pour the oil and club soda mixture into the flour mixture and stir with a fork to combine until there is no dry flour left (If the mixture seems too dry you can add a tablespoon or two more of club soda, but only if it is necessary.)
- The dough at this point will not be in one mass, but instead will appear crumbly, this is exactly what you are looking for.
- Pour half of the dough into an ungreased 11 x 7 x 1.125 tart pan with a removable bottom. Gently and evenly press the dough into the tart pan all the way up the edges. When you need more dough to build up the side of the tart pan or to patch a hole simply pour a little more into the pan. Once the tart shell is compete prick the dough all over with a fork.
- Bake the tart shell for 12 minutes, some cracking may occur, but this is OK. Allow the shell to cool slightly before continuing.
Grill the veggies
- Preheat a grill pan over medium high heat and generously grease the pan with olive oil. In a large bowl whisk together the olive oil, lemon juice, salt, pepper, garlic, and herbs until combined. Toss the sliced vegetables in the marinade until they are completely coated.
- Place the veggies in an even layer on the preheated grill pan and allow them to cook until dark grill marks have formed, about 1 ½ - 2 minutes for smaller slice s more for thicker sliced veggies. Flip and grill the other side until the veggies are tender. Remove from the heat and set aside.
Assemble the tart
- Preheat the oven to 350°F. Gently spread 1 cup of hummus into an even layer across the bottom of the tart shell. Chop the grilled onions into small pieces and scatter a layer of the onions over the top of the hummus. Starting at a corner begin alternating the slices of vegetables across the tart, slightly overlapping each row until the onion and hummus layers are completely covered. Sprinkle the lemon zest over the top of the tart and bake for 8-10 minutes to heat the tart through.
- Allow to cool slightly, remove from the pan, and slice into pieces to serve.
Notes
You will probably have grilled vegetables left over after building your tart. I usually save them for grilled veggie sandwiches or salad the next day.
Inspired by eCurry
Kate @¡Hola! Jalapeño says
This looks incredible. I love the crust recipe, can't wait to try!
Meg says
Thanks so much Kate!!!
Chrissy says
Intrigued by your tart shell.. I can't wait to try it in a quiche!
Meg says
Yum!! Let me know how it works out:)
Margot says
Not being a celiac and not knowing exactly where I could find teff flour, is there any way I could substitute gluten-full whole wheat or whole wheat pastry flour into this recipe? Thanks. This looks delicious.
Meg says
Thanks Margot, if you wanted to find Teff Bob's Red Mill carries it and it is now in the gluten free sections of most Whole Foods or stores like it. I would suggest using either all-purpose flour as a replacement for both the Teff and the almond or you can try half all-purpose flour and half whole wheat for a heartier crust. Let me know how it turns out!
Emma says
This is my kind of food! Love the look of the crust especially.
I'm intrigued by the club soda addition- just read your comments above- will have to givet that a go.
Meg says
Thanks Emma!!! I hope you enjoy it as much as we do:)
Allison says
This looks delicious- I love the combination of hummus and grilled vegetables! I'm curious- is there a substitution for the club soda? (Does it serve a specific purpose?) Thank you for all your great recipes!
Meg says
Thanks Allison! The club soda creates a crispy tart crust much like the soda does in Irish soda bread or beer bread. I can't think of any substitutes off the top of my head,but if I come up with something and test it I will make a note on the post:) Hope this helps!
Kristie Whitford says
Can you sub anything for the teff flour?
Meg says
Kristie, I haven't tried subbing either of these flours yet, but my first choices would be either brown rice flour or buckwheat flour.
Vicky says
Absolutely love the sound of this! I've been on the look out for a gluten free tart crust and this sounds perfect - very intrigued by the addition of the club soda there! I've never used teff flour before but will have to buy some so I can make this tart next month when I'm home for my mom (who is both gluten free and dairy free) YUM!
Meg says
Thanks Vicky! I am working on a sweet tart crust now too and will hopefully have that recipe completed soon. Teff is an amazing flour! You are going to really love it. The club soda makes for a super crispy crust much like the crust of Irish Soda Bread or Beer Bread.
Millie l Add A Little says
YUm! This looks amazing! I love any kind of grilled vegetables! Perfect for a summer picnic 🙂
http://youtube.com/addalittlefood
Meg says
Thanks Millie!