• 1 cup almond flour
  • 1 tbsp grapessed oil
  • 3 tbsp water
  • Left over veggies
  • Frozen veggies if you need more
  • 2 tbsp olive oil
  • Grated cheese

There are days when left over veggies need to turn into something more special. Today was one of these days. I had roasted veggies from last night (broccoli, mushrooms, butternut squash and onions), and I decided to make them into a tart. I also had frozen peas and cauliflower, which were also incorporated.

Pre-heat the oven to 350F. In a bowl, mix in the almond flour, water and grapeseed oil.


Place the dough on the tart tins.


Put the tart tins in the oven fir about 15 minutes or until the tarts golden. While the tart is in the oven, work on the filling.

Tart out of the oven

If you are using frozen vegetables, defrost them either by microwaving them or saute them in a pan and set them aside.

Defrost veggies


Blend the cauliflower, some of the peas (I used 3 tablespoons), 4 tablespoons of water, 1 tablespoon of olive oil and salt. The goal is to form a cream that will be mixed in with the rest of the veggies.

Blend veggies


Mix the veggies into the blended “cream.” Taste the mixture and season as to your taste.

Mix chopped veggies with blended

Pour the mixture into the tarts.

Pour veggie mixture into the dough

Make it as generous as you want. If you would like, sprinkle cheese on top. I used pecorino, but you can use parmesan, cheddar…. whatever you are in the mood for.

Put cheese on top

Broil for 10 minutes or until the cheese goldens.

Take out of the oven

… and now you know what to do with your leftover vegetables. Enjoy!

Veggie Tart