Vegetable Tart

Directions

1. 1
   Line the bottom of a 9-inch-round tart pan with parchment paper (you do not need to line the sides).
2. 2
   To make the crust, in a medium bowl whisk together the flours, arrowroot, baking powder, salt, and xanthan gum.
3. 3
   Add the coconut oil and agave nectar and continue mixing using a rubber spatula.
4. 4
   Add the water slowly until a thick dough forms.
5. 5
   Wrap the dough in plastic and refrigerate for 20 minutes.
6. 6
   Turn the dough out onto the center of a work surface dusted with 1/3 cup rice flour.
7. 7
   Dust the top of the dough and a rolling pin with the remaining rice flour and roll out the dough into a 1/4-inch-thick rectangle.
8. 8
   Transfer the rolled-out pastry dough to the prepared tart pan, allowing the excess dough to fall over the edges.
9. 9
   Using a knife, cut away the extra dough and discard.
10. 10
    Press the dough into the pan, brush it with coconut oil, and set aside.
11. 11
    To make the filling, preheat the oven to 375F.
12. 12
    Line a rimmed baking sheet with parchment paper, brush with coconut oil, and set aside.
13. 13
    Line the baking sheet with the sweet potato slices, brush them with coconut oil, sprinkle with salt, and bake for 20 minutes, or until the slices are tender.
14. 14
    Set aside.
15. 15
    Heat 2 tablespoons of the coconut oil in a large skillet over medium heat.
16. 16
    Add the leeks, zucchini, and bell pepper and saute for 8 minutes.
17. 17
    Add the garlic, rosemary, 1 teaspoon salt, and the chili flakes, if using, and continue cooking for an additional 4 minutes, or until the vegetables become soft.
18. 18
    Place the sweet potato over the crust, then spoon the vegetable mixture evenly over it.
19. 19
    Sprinkle the top with the cheese.
20. 20
    Bake for 25 minutes, or until the cheese is melted and the crust is golden brown.