When I think of pizza I think of Italian and today I was in the mood for my Paleo Crustless Tuscan Tart which is a hit in my family. Often when we travel with a large group we will rent a home equipped with a full kitchen. When there’s a large group we will double up the recipe, making a really large tart if a large enough oven-safe skillet is available. I then slice it up and serve it with rolls and a little bit of fresh fruit. The protein and good fats in this dish are sure to satisfy everyone beautifully. I love www.VRBO.com, www.homeaway.com and www.Airbnb.com. Really makes traveling a breeze at times.
When we were in Kauai, I made 2 large skillets of this recipe so we would have some leftovers to tuck away. After the boys were done surfing they came “home” and loved having these healthy slices ready to fuel them up from their depleted energy. So, in essence, make extras! Why not? It is like a leftover quiche in a way.
This is the EASIEST and quickest recipe and a breeze to clean up. I hope you enjoy it as much as we do.
Often when we travel with a large group we will rent a home equipped with a full kitchen. When there’s a large group we will double up the recipe, making a really large tart if a large enough skillet is available. I then slice it up and serve it with rolls and a little bit of fresh fruit. The protein and good fats in this dish are sure to satisfy everyone beautifully. Make sure your pan is oven-safe!
- 2 tablespoons coconut oil or walnut oil
- 4 mini sweet red bell peppers, sliced thin and left circular (like sweet red peppers)
- 6 ripe cherry tomatoes, sliced round
- ¾ cup shredded zucchini
- 5–6 round slices hormone-free salami, sliced paper-thin into small pieces
- 2 large grade A eggs, at room temperature
- Fresh rosemary, chopped, for inside of the tart and also as garnish
- Preheat oven to 375F degrees.
- Place approximately 2 tablespoons of the oil in a pan and heat on high.
- Add peppers and tomatoes and lower the heat.
- Stir until soft and golden
- Add about 1 ½ tablespoons of chopped rosemary.
- Remove from heat and set aside.
- Add all the shredded zucchini to the same oily pan and spread evenly.
- Increase the heat, and check frequently to ensure that the zucchini doesn’t burn.
- Cook until golden on the bottom from the oil and the juices from the previous veggies, about 8-10 minutes.
- Take the edges and scoot the outer mixture toward the middle making a round tart that’s even in height.
- Top with your mixture of peppers, tomatoes and rosemary and let cook a bit longer until veggies seem softened and no longer “raw”.
- Add slices of salami to the top of the tart.
- Whisk your eggs.
- Slowly pour the eggs into the center of the tart, a little at a time.
- Allow the eggs to soak through the veggies.
- Some will try to seep out the sides.
- Use a spatula to tuck the mixture back in unless you have an “edger”.
- Let cook over low heat until it starts to firm out on the bottom and continues to cook the veggies (you can add more salami too if you want).
- Place on the center oven rack and let bake for about 6-10 minutes.
- Keep an eye on it; do not overcook.
- Remove from oven and gently transfer to a platter.
- Garnish with fresh rosemary and be sure to transfer the flavorful oils from your pan.
- Italians love oil and so do I!
- Enjoy with a salad, or cut into small slices and serve as an appetizer, have it for breakfast or as-is or any way your heart desires.
Be sure your pan is oven-safe or you may be unhappy 🙂
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.