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Grilled Vegetable and Hummus Tart

Grilled Vegetable and Hummus Tart {Beard and Bonnet}

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!

Grilled Vegetable and Hummus Tart {Beard and Bonnet}

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!

Grilled Vegetable and Hummus Tart {Beard and Bonnet}

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Grilled Vegetable and Hummus Tart (Gluten Free & Vegan)

  • Author: Beard And Bonnet
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 5-6

Ingredients

For the tart shell

  • 1 cup teff flour
  • 1 cup almond flour
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 1 tablespoon Italian seasoning
  • 1/3 cup olive oil
  • 1/4 cup very cold club soda

For the vegetables

  • 1/4 cup olive oil, plus more for grill pan
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 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


Instructions

Make the tart shell

  1. Preheat the oven to 400°F.
  2. In a mixing bowl combine the teff flour, almond flour, salt, pepper, and Italian seasoning with a whisk.
  3. 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.
  4. 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.)
  5. The dough at this point will not be in one mass, but instead will appear crumbly, this is exactly what you are looking for.
  6. 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.
  7. 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

  1. 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.
  2. 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 1/2 – 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

  1. 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.
  2. 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

 

 

 

 

 

Comments

  1. 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

      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.

    • Meg

      Kristie, I haven’t tried subbing either of these flours yet, but my first choices would be either brown rice flour or buckwheat flour.

  2. Allison

    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

      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!

  3. 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.

  4. Margot

    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

      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!

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.