Squash Blossom Tart

This Squash Blossom Tart is a delightful twist on traditional Indian pizza, featuring a crispy almond flour crust topped with fresh squash blossoms and aromatic spices. It's a vibrant, gluten-free dish that's perfect for a light meal or appetizer.

Ingredients

• Almond flour - 150g
• Coconut oil - 30g, melted
• Egg - 1 large
• Salt - 1/2 tsp
• Squash blossoms - 100g, cleaned and trimmed
• Olive oil - 1 tbsp
• Garlic - 2 cloves, minced
• Cumin powder - 1 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Fresh cilantro - 2 tbsp, chopped
• Black pepper - 1/4 tsp
• Lemon juice - 1 tbsp

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine almond flour, melted coconut oil, egg, and salt. Mix until a dough forms.
3. Press the dough into a 20cm (8 inch) tart pan evenly across the bottom and up the sides. Prick the base with a fork to prevent bubbling.
4. Bake the crust in the preheated oven for 10-12 minutes or until lightly golden.
5. While the crust is baking, heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
6. Add the cleaned squash blossoms to the pan along with cumin, coriander, turmeric, and black pepper. Sauté for 3-4 minutes until the blossoms are tender.
7. Remove the pan from heat and stir in chopped cilantro and lemon juice.
8. Once the crust is done, remove it from the oven and evenly distribute the sautéed squash blossom mixture over the crust.
9. Return the tart to the oven and bake for an additional 10 minutes.
10. Allow to cool slightly before slicing and serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from squash blossoms, supporting immune health.
• High in healthy fats from almond flour and coconut oil, promoting heart health.

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