We had a little adventure at the beginning of our vacation. My sister in law was still on her vacation, but we were staying at her house. When it came time to make lunch upon our arrival, I realized I couldn’t figure out her gas stove. At first, I thought it was just me–maybe after using electric for so long I’d forgotten. I tried lighting the pilot, I tried googling how to light a wolf range, thinking perhaps there was some trick to this. But no…we also realized the hot water was out…and that there was an oh so helpful note from the gas man on the door saying they needed to reconnect the gas after a line break. Shucks! that meant only microwave and oven cooking for us! I made lots of baked eggs with steamed veggies for breakfast. And this tart for lunch when everyone got home hungry
Ingredients for the crust:
- 1 C almond meal
- 1 C cornmeal (cheat: I used trader joe’s cornbread mix). One criticism, it’s sweet so I had to counteract it with chili and olive paste
- 2 T olive oil (use more if needed)
- 2 T olive paste
- 1 generous pinch of chili flakes
Ingredients for the tart
- 1 cup of butternut squash cut into 1/2″ pieces
- 1 cup sweet potato in 1/2″ inch pieces
- 1 onion in thin slices
- 2-3 cloves of garlic
- basil chopped
- 1 T olive paste
- chilli flakes
- Since I had no stove, I used the oven for the entire recipe.
- In separate foil packets, I baked off the squash, sweet potato, onion, and garlic at 450 degrees until soft
- While that is baking, the ingredients for the crust together. it should form a soft dough. Roll it out between pieces of parchment. You should have enough for a bottom and a top crust.
- Lay the bottom crust into a pie pan. Add in the roasted veggies and herbs and top with the top crust. Easy right? that’s it!
- Bake at 350 until the crust is a light golden brown, roughly 25-30 minutes