Savory Summer Tart

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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!

Tart Shell
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Serves: 8
  • 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
  1. Preheat oven to 450 degrees F.
  2. Place flour and lard in food processor. Pulse until crumbs form.
  3. Add water and sea salt, pulse until a ball forms.
  4. Place 9-inch tart pan on a baking sheet.
  5. Use fingers or a tart tamper to mold dough into tart pan. Prick dough all over with fork.
  6. Bake for 12-14 minutes. Remove and allow to cool completely.
Be aware that cassava flour does not have any gluten in it, which is what makes regular flour crusts better hold their shape. This tart crust tastes delicious, but may be a bit crumbly when served. Well worth avoiding the gluten!

Tart Filling
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Serves: 8
  • 2 cups fresh basil, packed
  • 2 garlic cloves
  • ½ tsp sea salt
  • 2 tsp fresh lemon juice
  • ⅔ cup olive oil
  • 1 medium leek, cleaned and sliced (white and light green parts only)
  • ½ cup chopped artichoke hearts
  • 1 cup sliced mushrooms
  • 5 slices prosciutto, sliced
  • ⅓ cup each sliced green, black, and kalamata olives
  1. Preheat oven to 400 degrees F.
  2. Place basil, garlic, salt, lemon juice, and olive oil in food processor. Process into a smooth pesto.
  3. Spread ¼ cup of pesto over bottom of completely cooled tart shell. Store remaining pesto in refrigerator or freezer for another use.
  4. Saute leeks in heavy bottom skillet until browned and soft. Set aside.
  5. Place artichokes over pesto layer in tart, follow with mushrooms, prosciutto, and mixed olives.
  6. Sprinkle leeks over everything.
  7. Bake for 12-15 minutes in oven. Watch for veggies to softened, but tart not to get too darkened.
  8. Allow to cool for 10 minutes, slice and serve. Can also be served cold.



About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.


  • I love tarts. will definitely try it

  • Carmen says

    Made this tonight. It was delicious. Even my gluten-loving, non AIP husband had seconds!

  • […] Savory Summer Tart from Autoimmune Wellness *I love that Angie put a savory spin on this tart! […]

  • Isabel says

    Is there any possible substatitute for the lard?

  • Jessica says

    So delicious!! We made it a while back and I enjoyed it so much now I am pregnancy craving this like crazy!

  • Britta says

    Excited to try this! All the artichoke hearts I can find in shops have absorbic and citric acid in them so I was going to use them from fresh artichokes. Any suggestions on how to cook them before putting them in the tart?

    • Mickey Trescott says

      Britta, I like to steam them for about 30 minutes before removing the heart.

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