Vegan, Gluten Free
Happily serves 8
ALL ORGANIC INGREDIENTS
1 cup Almond Flour
⅓ cup Vegan Butter
2 TBSP Cold Water
1 tsp Himalayan Sea Salt
½ Cup Pumpkin Puree
4 Carrots (Rainbow Carrots are Pretty!)
Small head of Purple Cabbage
2 Cups Swiss Chard (Or greens of your choice). You can sub Broccoli.
2 TBSP Avocado oil
Sea Salt & Pepper
Preheat oven to 375°.
Spray a pie dish with coconut or avocado oil.
Pulse flour, butter, water and salt in food processor until combined.
Remove and use your hands to press it evenly into the bottom and sides of pie dish.
Spread pumpkin puree evenly over crust.
Slice thin strips of eggplant and carrot.
Slice pieces of cabbage leaves to match the size of the strips.
Roll strips of carrots together and place in the center of the tart.
Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in.
Drizzle avocado oil over everything and sprinkle with salt and pepper.
Bake for 45 minutes. Serve Warm
Optional: Drizzle balsamic vinegar on the top, or have in a small dish for dipping.