RECIPE:
1 cup almond flour
1/4 cup coconut flour
1 egg
1/4 cup coconut oil
1/2 tsp onion powder
1/2 tsp garlic powder
pinch of salt and pepper
1 zucchini, sliced into 1/8 inch slices
zest of half a lemon
parsley for garnish
Filling: 2 eggs + one container of low fat, herbed Alouette cheese (if you don’t have Alouette, use 1/2 cup of goat cheese + 1/2 cup of low fat cream cheese + 1 minced shallot + 1 minced clove of garlic + pinch of salt/pepper + 1/4 cup minced parsley)
Directions:
Preheat oven to 350F,
In a large bowl, begin by creating the crust dough: mix together the almond flour, coconut flour, onion powder, garlic powder, salt, pepper, egg, and coconut oil, mix until combined,
Grease a baking dish or tart pan,
Press the crust dough into the baking dish, creating an even layer accross the dish, IMPORTANT: Make sure to press the dough up to the edges of the baking dish to create a rim on the edges that is about 1/2-3/4 inch high (so when your pour the filling in, it does not over flow),
Using a fork, poke a few holes into the base of the crust (this allows air to flow through and creates a crispy crust),
Bake the crust for 20 minutes at 350F,
Meanwhile, in a medium bowl combine the filling ingredients (cheese mixture + eggs), whisk until combined,
Remove the crust from the oven, raise the temperature of the oven to 375F, and pour the filling into the crust,
Place the tart in the oven and bake for 7-8 minutes (Check to see that the filling is set and doesn't have a very liquid center)
Remove tart from the oven and raise the temperature to 400F,
While the oven raises temperature, cover the tart with the sliced Zucchini,
Bake the tart for an additional 15 minutes or until the Zucchini appears to be slightly transparent and crispy on the edges.
Store in the fridge for up to 5 days and ENJOY!