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Roasted Veggie Tart

Prep time 30 min
Cook time 50 min
Total time 1 hr 20 min

Prep time 30 min
Cook time 50 min
Total time 1 hr 20 min


I had a conversation with a man (I’ll call him Dan) recently about his struggle with type 2 diabetes. Dan told me that losing 50 pounds would likely get him off his daily medication, an accomplishment that would greatly improve the quality of his life, and one that he had seen his elderly mother achieve.

needed to change. His health hinged on it and he had a wife and young daughter who depended on him. He wiped tears from the corners of his eyes at the thought of not being there for them.

wanted to change. His life hadn’t turned out the way he thought it would and the state of his weight and health were largely to blame. Losing weight and regaining his health would open up a host of new possibilities and opportunities for him.

And yet…the chasm between where he currently sits and where he wants to go gapes wide and deep…he teeters on the edge of this frighteningly dark abyss and his mind seeps in doubt and impossibility.

Dan is no different than you and I. We all have our chasms to traverse. Anytime that you want to install change and improvement into your life it requires crossing over from one way of doing things to a new way.

how do you make it across?

How do you go from 50 pounds overweight to a healthy BMI?

How do you go from a junk food lover to a health food lover?

How do you go from a snooze-hitter to an early riser?

How do you go from a couch potato to active and fit?

talks about their goals to someone who accomplishes their goals?

Lucky for us there’s a formula to follow that will get you from point A to point B every single time without fail. And all you have to do is stick with it.

Small Degrees of Change + Time = A New You

Commit to making one small degree of change each and every day, and over time you will arrive on the other side of that chasm, a brand new you.

Did you eat white rice with dinner yesterday? Today choose brown rice. Next week choose cauliflower rice.

Did you eat a donut for breakfast yesterday? Today eat half of a donut and a piece of fruit. Next week choose a grain free muffin.

Did you wake up at 7am today? Tomorrow wake up at 6:45. Next week wake up at 6:30.

Did you sit all day today? Tomorrow walk for 15 minutes. Next week walk for 30 minutes.

And the end result, the reward, comes after you’ve made that new way of doing things a part of who you are.

We are all capable of great change and great improvement – just not all at once. Permanent change takes place one degree at a time.

About This Recipe:

This Roasted Veggie Tart is something between a savory, veggie-stuffed, pastry and a veggie pizza. It’s the perfect small degree of change from your regular pizza to one that is free of grains, gluten and dairy

Serves 8
For the Veggies:

1½ cups Butternut Squash, peeled, seeded, and cubed

½ cup carrot, diced

1 cup parsnip, diced

1½ cups leek, diced

1 red bell pepper, seeded and diced

1 orange bell pepper, seeded and diced

1 tablespoon fresh rosemary

1 tablespoon lemon juice

1 tablespoon fresh thyme

½ teaspoon sea salt

¼ teaspoon black pepper

1 teaspoon olive oil

For the Dough:

2 tablespoons coconut flour

½ teaspoon sea salt

½ cup warm water

2 eggs

1 egg

2 tablespoons olive oil


Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Combine all of the roasted veggie ingredients in a large bowl. Mix well and pour the veggies over the prepared pan. Roast for 25 minutes, until tender.


For the dough: Combine the flours, starch and salt in a large bowl. In another bowl combine the water, 2 eggs, olive oil and vinegar. Add the wet ingredients to the dry ones and mix to form dough. Knead into a ball. Cover with plastic wrap and chill in the fridge for 10 minutes.


Line a rimmed baking sheet with parchment paper. Lightly oil the parchment paper with olive oil. Place the dough ball in the center of the pan. Dip your fingers in olive oil and gently press the dough out from the center to create a large oval. Continue to dip your fingers in olive oil as you press out the dough.


Transfer the roasted veggies to the center of the dough, leaving three inches of clear dough around the edges. Fold the edges of the dough in over the veggies, in sections, folding carefully and pressing the dough together with your fingers where it breaks. Whisk the remaining egg in a small bowl. Brush over the dough. Bake for 25 minutes, until the dough is golden. Cool, slice and enjoy!


Calories: 284
Fat: 16g
Carbohydrates: 29g
Sodium: 333mg
Fiber: 7g
Protein: 8g
Sugar: —

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