Almond Tart with Summer Vegetables

Presented by:
Blue Diamond
Save RecipePrint Print Like Tweet Print

A summertime delight with almonds, yellow summer squash, zucchini, red bell peppers and baby eggplant.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
1 hr 10 min
Recipe Ready Time
Ready In
2 hr 10 min
Recipe Servings

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

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

Preheat oven to 350°F.

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. 

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.

Preheat broiler.

Spray vegetables lightly with 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.

More Blue Diamond Recipes

Like More Recipe Ideas?

Just tell us what you have in the pantry or fridge.


Get the latest recipe ideas, updates and more.

Follow Us: