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I love an AIP tart! Sweet ones are, of course, delish, but I’m actually a bigger fan of savory. Savory tarts are so versatile, both in terms of what can go in and when they can be served. There’s almost no veggie or protein you can’t throw into the tart crust and it looks beautiful served at any meal. Even better, savory tarts are yummy hot or cold.
As the summer starts to get into gear in my neck of the woods, I thought a summer addition of the savory tart idea would be perfect for a late lunch on Day 1 and breakfast for a few more days (saving me the need to heat up my kitchen with a bunch of cooking!). Plus, it’s a great way to get in loads of veggies! Enjoy!
- 2 cups cassava flour
- 1 cup cold leaf lard (snow white, odorless lard best for pastries)
- 8-10 tbsp ice cold water
- 1 tsp sea salt
- Preheat oven to 450 degrees F.
- Place flour and lard in food processor. Pulse until crumbs form.
- Add water and sea salt, pulse until a ball forms.
- Place 9-inch tart pan on a baking sheet.
- Use fingers or a tart tamper to mold dough into tart pan. Prick dough all over with fork.
- Bake for 12-14 minutes. Remove and allow to cool completely.
- Preheat oven to 400 degrees F.
- Place basil, garlic, salt, lemon juice, and olive oil in food processor. Process into a smooth pesto.
- Spread ¼ cup of pesto over bottom of completely cooled tart shell. Store remaining pesto in refrigerator or freezer for another use.
- Saute leeks in heavy bottom skillet until browned and soft. Set aside.
- Place artichokes over pesto layer in tart, follow with mushrooms, prosciutto, and mixed olives.
- Sprinkle leeks over everything.
- Bake for 12-15 minutes in oven. Watch for veggies to softened, but tart not to get too darkened.
- Allow to cool for 10 minutes, slice and serve. Can also be served cold.