Crust:
2 1/2 cups gluten free all purpose flour blend
1/2 cup cold salted grass fed butter, cut into small cubes
1/4 cup fresh parmesan cheese, grated
1 teaspoon sugar
1 teaspoon sea salt
Ice water
Place all the ingredients in a food processor and pulse until it resembles bread crumbs. Add enough water to bring it together. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Roll out pastry dough. Place in a prepared tart pan. Refrigerate while you prepare the vegetables.
Filling:
2 large purple eggplants, slice into thin discs
9 red mini sweet peppers
4 tablespoons pesto extra virgin olive oil
Sea salt and black pepper
Preheat oven to 400 F.
Brush pesto generously over the base of the crust. Arrange eggplant and sweet peppers (refer to picture) leaving 2" around the edge clear. Season with sea salt and black pepper. Drizzle a generous amount of extra virgin olive oil over the vegetables. Roll the edge in to meet the eggplants (refer to picture) and brush with egg wash.
Egg Wash:
1 egg
1 teaspoon water
Whisk to combine. Bake for 30 to 40 minutes or until vegetables are cooked and crust a golden color. Remove from oven. Sprinkle with freshly grated parmesan cheese.
