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Almond Tart with Summer Vegetables

Almond Tart with Summer Vegetables


  • 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



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