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Paleo Savory Italian Tart

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I recently bought a rectangular tart pan and just had to give it a go last week! This Paleo Savory Italian Tart turned out delicious and beautiful. It isn’t difficult to make, but there are a lot of steps, so make sure you have a good amount of time set aside to prepare it. I think you’ll need about an hour for prep time, plus the time to bake it.

Further Food Nutritionist Commentary:

This Paleo Savory Italian Tart remains true to its name thanks to the cashews which make up the base of the crust. Cashews have an incredible amount of magnesium which aids in bone health. They also have a plethora of vitamins which include riboflavin and pantothenic acid which help prevent sideroblastic anemia (condition where bone marrow produces ringed red blood cells) and pellegra (skin condition). Ground turkey is considerably low in fat when compared to ground beef which is great for weight management. The various veggie toppings include benefits that can reduce risk of stroke, cancers, heart disease and type 2 diabetes. You can't go wrong with this low sugar, low carb and high protein treat!

By Ale Zozos

Paleo Savory Italian Tart

  • Prep Time:1 hour
  • Cook Time:35-40min
  • Servings: 5

Ingredients

For the Crust:
1 3/4 cups raw cashews
1/4 cup potato starch
2 teaspoons organic Italian seasoning
1 teaspoon sea salt
1 egg white
1-3 tablespoons unsweetened almond milk

 

For the Pesto Filling:
2 cups basil leaves
1/2 cup oregano leaves
1/4 cup olive oil
3 garlic cloves
1 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1/4 cup pine nuts
1-2 tablespoons fresh lemon juice

 

For the Turkey Meat:
1/2 pound ground turkey (lean, not fat free…see note)
1/2 teaspoon organic garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon organic cumin
2 teaspoon organic Italian seasoning
1 teaspoon sea salt

 

For the Veggies on Top:
1/2 cup tomatoes (sliced)
1/2 cup zucchinis (sliced)
1/2 cup purple onions (sliced)

 

Extras for Drizzling:
sea salt
balsamic vinegar
parmesan cheese (optional)
coconut oil spray

Instructions

For the Crust:

  1. Preheat the oven to 350 degrees F.
  2. Combine all of the ingredients for the crust in your food processor, except the almond milk.
  3. Run it on high, until the cashews are broken into a fine flour and everything is well incorporated.
  4. Add the almond milk, one tablespoon at a time. Run the processor after each tablespoon. Keep adding until the mixture starts to clump together, as in the picture.
  5. Grease a large rectangular tart pan with coconut oil spray, then press the pie dough into it. Make sure to make the dough as flat and even as possible, pushing it up the sides of the pan, as well.
  6. Precook the crust for 12 minutes, then set it aside until you are ready to fill it. You can prep the fillings while it bakes.For the Pesto:
  7. Combine all of the ingredients for your pesto in a food processor and run it on high until the pesto is smooth. Pesto will be the first layer in your crust.For the Turkey:
  8. Heat your pan over medium heat, then add all of the ingredients. Use a spatula to break up the meat and mix everything well. Cook until the meat is completely cooked through.Finishing Up:
  9. Make sure all of your veggies are sliced and ready to layer, and that your oven is still heated. It’s best to make your veggie slices roughly the same size and thickness.
  10. Layer the ingredients into your pie crust, starting with the pesto. After the pesto comes the meat, and after the meat comes the vegetables.
  11. Sprinkle the top of your tart with sea salt, parmesan cheese (if desired), and balsamic vinegar, then spray it liberally with the coconut oil spray. Use a generous amount of balsamic vinegar…it adds a ton of flavor to this dish!!!
  12. Bake the tart until the veggies are wilting and starting to brown a little. 25-30 minutes should do it! Serve warm, with extra balsamic vinegar and sea salt. Enjoy!
For the Crust: Preheat the oven to 350 degrees F. Combine all of the ingredients for the crust in your food processor, except the almond milk. Run it on high, until the cashews are broken into a fine flour and everything is well incorporated. Add the almond milk, one tablespoon at a time. Run the processor after each tablespoon. Keep adding until the mixture starts to clump together, as in the picture. Grease a large rectangular tart pan with coconut oil spray, then press the pie dough into it. Make sure to make the dough as flat and even as possible, pushing it up the sides of the pan, as well. Precook the crust for 12 minutes, then set it aside until you are ready to fill it. You can prep the fillings while it bakes.For the Pesto: Combine all of the ingredients for your pesto in a food processor and run it on high until the pesto is smooth. Pesto will be the first layer in your crust.For the Turkey: Heat your pan over medium heat, then add all of the ingredients. Use a spatula to break up the meat and mix everything well. Cook until the meat is completely cooked through.Finishing Up: Make sure all of your veggies are sliced and ready to layer, and that your oven is still heated. It’s best to make your veggie slices roughly the same size and thickness. Layer the ingredients into your pie crust, starting with the pesto. After the pesto comes the meat, and after the meat comes the vegetables. Sprinkle the top of your tart with sea salt, parmesan cheese (if desired), and balsamic vinegar, then spray it liberally with the coconut oil spray. Use a generous amount of balsamic vinegar…it adds a ton of flavor to this dish!!! Bake the tart until the veggies are wilting and starting to brown a little. 25-30 minutes should do it! Serve warm, with extra balsamic vinegar and sea salt. Enjoy!

Nutrition Information

Per Serving:  Calories: 299; Total Fat: 22g; Saturated Fat: 3g; Monounsaturated Fat: 12g; Polyunsaturated Fat: 4g; Cholesterol: 16mg; Sodium: 1385mg; Potassium: 302mg; Carbohydrate: 20g; Fiber: 4g; Sugar: 3g; Protein: 9g


Nutrition Bonus: Iron: 21%; Vit C: 15%; Calcium: 12%

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