A feast of aromas and colors with an amazingly excellent taste in that tart, that you won't notice that is lack of gluten, oil and butter.
Peel a ripe avocado and weigh it. We need about 180g to 200g for a Ø26-28cm/10“-11” diameter tart.
Smash the avocado with our fork.
Weigh the smashed avocado. The same amount of flour we will need.
In a bowl, sift the flour together with the xanthan gum, the baking powder and salt.
Add the smashed avocado and water and knead it.
Wrap our dough with cling film and let it rest for 15 minutes.
While we are waiting for our dough, cut our vegetables with the knife and not with a food processor because we don’t want the vegetables to lose its liquids. I suggest cutting the onion and pepper into sticks (julienne). Garlic cut into very small pieces and not to be pressed. Mushrooms cut into strips. Wash the spinach well and drain it very well.
Preheat our oven to 200°C / 400°F.
Roll out the pastry on a lightly floured surface to about 5mm / 1/8” inch thick. Line a tart pan or a fireproof pan with the pastry.
Don't be upset if the pastry doesn't open properly, or if it breaks somewhere, or if it's uneven. With fingers, we can lay the pastry. Also, cut off the extra, outside the pan pastry and add it where it needed.
Bake for about 25 minutes (time is depending on each oven).
While our tart is baking, prepare the filling.
Place a non-stick frying pan over medium-high heat and sauté the onion and garlic with the vinegar.
After a while you will see that the onion will be sautéed normally like was with oil.
Continue sautéing with the red bell peppers and mushrooms.
Add the cherry tomatoes and remove the pan from the heat.
Seasoning with salt, pepper, paprika and add the spinach and the olives and mix them well.
Once our tart is baked, spread the filling evenly, cut it to pieces and good appetite!
Servings 0