Almond Tart with Summer Vegetables
Grease a 9-inch tart shell with a removable bottom. Combine almonds, olive oil, flour, egg, salt and pepper in a large bowl, stirring well. Press into prepared tart shell and refrigerate for 30 minutes. Meanwhile, preheat oven to 350°F.
Bake tart crust for 20 to 25 minutes, or until fragrant and golden brown. Cool. Increase heat to 375°F. Fill with Summer Vegetable Filling and bake 25 to 35 minutes, until set.
Summer Vegetable Filling
Whisk together eggs, milk, basil, marjoram, salt and pepper in a medium bowl. Add cooled vegetables.
Per serving for 8 servings:
Courtesy of the Almond Board of California
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