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    Home > Recipe Index > Gluten free > Vegetable Tart in an Amaranth Crust

    Vegetable Tart in an Amaranth Crust

    Published: Jul 11, 2012 · Modified: Oct 26, 2021 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe

    As I’ve mentioned, I’ve been experimenting with wheat-alternative flours lately and have fallen for the nutty and unique flavor of amaranth flour.  It’s gluten free, high in fiber and really easy to work with.  I’ve found it pairs marvelously with coconut oil, inspiring this vegetable tart which is brimming with caramelized onions and summer vegetables and seasoned with Jamaican-inspired spices, including cinnamon, allspice and cumin.  The tart is also dairy-free and can become vegan by swapping the egg wash for olive oil. Who knew a tart could be so healthy and still utterly delicious?

    Amaranth Tart Dough

    Amaranth CrustThis is by far the easiest crust recipe you’ll ever make.  The flour and coconut oil get buzzed together in the food processor until crumbly, and cold water is then added until the mixture forms a ball.  Done!  The coconut oil gives the dough a natural sweetness that tastes great with the nuttiness of the flour.  To keep things simple, I make a rustic crostada instead of fussing with a tart pan.  The bonus in making a crostada is that the bottom gets crisp and cooked through, which is important since I use only amaranth flour instead of a mix of lighter flours.

    Vegetable Tart in Amaranth Crust
    This isn’t a meal to start at 6 PM with a hungry family in the ranks since it takes a bit of prep, but I promise you that none of it is hard!  The trick is in doing what you can in advance.  The tart dough can be made a day or two ahead of time, as can the filling.  For the filling, the step that takes the longest is caramelizing the onions, so I’ll often cook a large batch of onions the night before and use half for a dish that night (such as in a quinoa salad or over steak) and use the other half in the tart the following night.  Just throw the cooked onions in a pan with a touch more oil and continue with the recipe.

    The result is a flavorful, feel-good meal for summer.

    Vegetable Tart in Amaranth Crust

    Print Recipe Pin Recipe

    Amaranth Crust

    This is the easiest tart crust you’ll ever make! Make sure that your coconut oil is either at room temperature (solid) or chilled.
    Author: Nicki Sizemore

    Ingredients

    • 2 cups /7oz amaranth flour , plus additional for dusting
    • 1 teaspoon sea salt
    • 4 tablespoons organic , unrefined (extra virgin) coconut oil (cold or at room temperature, not melted)
    • ½ cup ice water

    Instructions

    • In a food processor, pulse together the amaranth flour and sea salt. Add the coconut oil and pulse until crumbly. With the blade running, drizzle in the water until the dough forms a rough ball.
    • Remove the dough from the bowl and place on a piece of wax paper. Press into a disk. Cover tightly with plastic wrap, and refrigerate at least 20 minutes, or up to 24 hours. Do Ahead: The dough can be refrigerated overnight. Let sit at room temperature 30 minutes before rolling.
    Print Recipe Pin Recipe

    Vegetable Tart in an Amaranth Crust

    Author: Nicki Sizemore

    Ingredients

    • 1 tablespoon organic , unrefined (extra virgin) coconut oil
    • 1 large onion , thinly sliced
    • Sea salt
    • 2 medium carrots , finely diced
    • 1 red bell pepper , finely diced
    • ½ cup fresh or frozen corn
    • 2 cloves garlic , minced
    • ½ teaspoon cumin
    • ⅛ teaspoon ground cinnamon
    • ⅛ teaspoon allspice
    • Pinch cayenne (optional)
    • Juice from a quarter lemon
    • 2 tablespoons coarsely chopped cilantro , plus additional for garnish
    • 1 egg (for a vegan alternative use olive oil instead)

    Instructions

    • Melt the coconut oil in a large skillet over medium-high heat. Add the onions and a pinch of salt. Stir to combine. Reduce heat to medium-low and cook, stirring occasionally, until onions are golden and soft, about 20-30 minutes. While the onions cook, prep the rest of the ingredients.
    • Once the onions are ready, stir in the carrots and peppers. Add 1 tablespoon water and increase the heat to medium. Cover and cook, stirring occasionally, until tender, about 6-8 minutes. Add the corn and garlic and cook, stirring, 1-2 minutes. Add the cumin, cinnamon, allspice and cayenne cook 1 minute. Remove from heat. Stir in the lemon juice and cilantro. Season to taste with sea salt. Spread the filling out on a plate and let cool (feel free to stick it in the fridge to cool it faster). Do Ahead: The filling can be refrigerated in a sealed container overnight.
    • Preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
    • In a small bowl, whisk the egg with 1 teaspoon of water to make an egg wash.
    • Roll out the dough on a piece of wax paper, using amaranth flour for dusting as needed, to a 12-inch round. Flip onto the baking sheet and peel off the wax paper. Brush with egg wash. Spread the vegetable filling in the center, leaving a 1-2-inch border. Fold and pinch the sides of the dough over the filling to make a rustic crostada. The dough will crack a bit as you fold it; just pinch and patch it back together as needed. Brush the outside with egg wash. Do Ahead: At this point the tart can be refrigerated, uncovered, for up to 1 hour.
    • Bake 28-30 minutes, or until the crust is lightly golden. Sprinkle with additional cilantro before serving. The tart can be served warm or at room temperature. Do Ahead: The tart can be made up to 8 hours in advance and left at room temperature.

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    Reader Interactions

    Comments

    1. Maria O says

      September 03, 2022 at 4:19 pm

      Can butter be added instead of coconut oil for the crust?

      Reply
      • Nicki Sizemore says

        September 05, 2022 at 10:28 am

        Hi Maria! You can swap out the coconut oil for butter, although the crust won't have the same subtle coconut flavor. I hope you enjoy!

        Reply
    2. Anne Rockwell says

      November 15, 2020 at 7:35 pm

      5 stars
      Thank you for this recipe! I made it tonight for myself and have to respite the temptation to keep on eating it. It’s delicious.

      Reply
      • Nicki Sizemore says

        November 16, 2020 at 9:05 am

        Hi Anne, I'm so happy you like the tart!

        Reply
    3. Sara says

      November 25, 2017 at 1:11 am

      This recipe leaves off before giving baking instructions. I can probably figure that out, but wonder why that’s omitted.

      Reply
      • Nicki Sizemore says

        January 29, 2018 at 4:54 pm

        I'm so sorry for not seeing this earlier! The crust recipe is there and the filling/tart recipe is under it. Let me know if you're still having issues!!

        Reply
        • Wax says

          August 16, 2018 at 11:40 pm

          Still no idea how long to bake this?!

        • Nicki Sizemore says

          August 17, 2018 at 12:37 am

          Oh my goodness, thank you so much for bringing this to my attention! I'm so sorry for that; all of my recipes were transferred to a new plug-in a while back, and the last step must have been left out. It's there now!

    4. Maria says

      February 01, 2017 at 1:05 pm

      5 stars
      hello, i was wondering, can this work for a sweet tart? or would it be necessary to add some sugar?

      Reply
      • Nicki Sizemore says

        February 09, 2017 at 1:53 pm

        HI Maria! Yes, this will work for a sweet tart, although I would add a tablespoon of sugar. Let me know what you create!!

        Reply
    5. Katie MacIntyre says

      August 21, 2012 at 7:02 pm

      I made this is and it was wonderful. What an unexpected marriage of flavors! This recipe will go into heavy rotation in our home. Thanks, Nicki.

      Reply
    6. Abby Jenkins says

      July 23, 2012 at 7:47 pm

      How beautiful! Also really love that crust recipe as I've been gluten-free for a while now and needed a great one. Thanks for sharing.

      Reply

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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