Almond Tart with Summer Vegetables

Ingredients

5 ounces ground almonds (about 1 2/3 cups)
3/4 cup olive oil
1 1/2 cups all-purpose flour
1 egg, lightly beaten
3/4 teaspoon each salt and pepper

Summer Vegetable Filling:
2 red bell peppers, seeded and cut into strips
2 medium zucchini, sliced
1 baby eggplant, sliced
1 small yellow summer squash, sliced
Cooking spray
3 eggs
1/2 cup evaporated skimmed milk
2 teaspoons minced fresh basil
1 teaspoon minced fresh marjoram
1/2 teaspoon each salt and pepper

Directions

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
Preheat broiler. Spray vegetables with lightly cooking spray, place on foil-lined baking sheets, and broil 5 minutes. Turn vegetables and broil 4 more minutes; check, remove vegetables that are soft and slightly charred, and continue roasting remaining vegetables until done. Let cool.

Whisk together eggs, milk, basil, marjoram, salt and pepper in a medium bowl. Add cooled vegetables.

Nutritional Analysis

Per serving for 8 servings:

Calories	441
Total Fat	32g
Saturated Fat	4.2g
Monounsaturated Fat	21.6g
Polyunsaturated Fat	4.4g
Carbohydrate	31g
Protein	11g

Cholesterol	94mg
Fiber	5g
Calcium	99mg
Magnesium	82mg
Potassium	532mg
Sodium	409mg
Vitamin E	7.7mg*

*Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California

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