| Roasted vegetable tart with avocado sauce and dukkah
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Roasted vegetable tart with avocado sauce and dukkah

I love anything with a crunchy bottom and when I know I’m eating something made from whole foods with minimal ingredients, it makes me even happier. I love to experience with different recipes and I feel that with this combination, I hit the jackpot! In the same week, I reproduced this meal several times and ate it as well and it just kept getting more and more delicious. This was a clear sign that I needed to share with you. This is easy to make and its’s really a combination of 4 different recipes combined together to create this wonderful savory tart. You can of course make these at different times and assemble when ready to eat but I do have to say that making everything fresh makes it even more delicious. You can also use these 4 recipes individually or combine them with other foods as they are all delicious on their own. This tart is made with socca at the bottom (a chickpea pancake traditionally from France), a layer of avocado sauce, roasted vegetables on top, and a sprinkle of homemade dukkah (a Middle Eastern spice and nut condiment). You can experience with different vegetables but the combination of broccoli, red pepper, and fennel was absolutely perfect! Loading up the tart with tons of vegetables is also my favorite way to do it but you could be more minimalist and scatter nicely with chosen pieces of veggies.

Ingredients  (1 tart)

Socca (flat bread base)

  • 1 cup chickpea flour
  • 1 cup water
  • 1 ½ tbsp. olive oil
  • ½ tsp sea salt

Avocado sauce:

  • 1 ripe avocado
  • ¼ cup flat leaf parsley
  • ½ cup water
  • Juice from half a lemon
  • ½ tsp. garlic powder (you can use fresh garlic)
  • Salt to taste

Roasted vegetables:

  • 1 fennel bulb
  • 1 large head of broccoli (or 2 small heads)
  • 1 red pepper
  • 1-2 tbsp. olive or avocado oil
  • ½ tsp. sea salt

Dukkah: (this recipe will make more than needed but you can save it for other use)

  • 1 tsp. coriander seeds
  • 1 tsp. fennel seeds
  • 1 tsp. cumin seeds
  • 3 tbsp. sesame seeds
  • 1/3 cup toasted pistachios
  • ½ tsp. sea salt or more to taste



  • I a medium bowl, add ingredients and mix with a whisk until there are no lumps.
  • Let the mixture rest for approximately 30 minutes for the liquid to get absorbed.
  • Set your broiler to high and arrange a grill as close as possible to the top leaving enough space for your 10” cast iron skillet or non-stick pan to fit. (I used a non-stick pan and covered the handle with aluminum foil).
  • Once the oven is hot, add the pan to the oven for 5 minutes and with an oven mitt, remove the hot pan, add a little bit of olive oil, just enough to coat the pan and pour the batter into the prepared pan, moving it around so that it is distributed evenly.
  • Put back into the oven and let broil for 5 to 8 minutes.
  • It will be ready once the edges have slightly browned. Remove from the oven, let cool a few minutes and remove the flat bread from the pan with a large spatula, being careful not to break.
  • Place on a plate.

Avocado sauce:

  • In a food processor, process all ingredients until you obtain a smooth sauce. Taste and adjust.

Roasted vegetables:

  • Cut fennel bulb into 4 and remove the core as well as outer layers if needed or wash well and cut into thick slices.
  • Wash the pepper and discard stem and seeds. Cut into large bite-size pieces.
  • Wash the broccoli, remove large stem (keeping for snacking or another meal), and cut florets into bite size pieces.
  • Place all vegetables on a baking tray and drizzle with olive oil and add sea salt.
  • Mix well and put into a 425 degree oven.
  • Roast for approximately 20 minutes until the vegetables are slightly browned and crisp on the edges.
  • Remove and let cool until you can handle.


  • Heat a pan on the stove top without adding any oil.
  • Add coriander, fennel, cumin, and sesame seeds and toss gently until they become fragrant and slightly darker in color making sure not to burn them.
  • As soon as they are lightly toasted, remove from pan and transfer to a spice grinder or mortar.
  • Add salt and toasted pistachios and grind until you obtain a coarse mixture.
  • You can chop the nuts separately if you don’t want them to be ground too finely.
  • Alternately, you can toast your spices on a clean tray in a toaster oven. The important thing is to watch them closely as they will burn quickly and become bitter.
  • This spice and nut mixture is delicious on any salad, egg dish, roasted veggies, meats, or grains as it adds wonderful flavor.
  • Keep in an airtight container away from the light.

Assembling the tart:

  • Place the flat bread on a serving plate.
  • Spread avocado sauce all over the flatbread and layer with vegetables.
  • Sprinkle with dukkah all over.
  • Cut the tart into wedges and serve.
  • Alternately, you can layer the vegetables directly onto the tart and drizzle the tart with the avocado sauce finishing with the dukkah on top. I have made it both ways and they are both delicious but I do prefer the sauce on the flat bread first.
  • Have fun with this recipe and make it as your own. Enjoy!

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