Zucchini Tarte

Kamut is an ancient wheat relative that causes fewer allergies than wheat. It's rich in unsaturated fats and protein and makes excellent pasta. Amaranth is another ancient grain, a staple of the Aztecs and Incas, with a high protein content. Use kamut or amaranth flour for baking and look for pastas made from these grains. The golden flax seeds used in this recipe are the same as regular brown flax seeds, but give the tarte a nicer colour.

1/4 cup (100 g) amaranth flour
1/4 cup (100 g) kamut flour
1/4 cup (100 g) golden flax seeds, half whole seeds and half ground
1/4 cup (100 g) pumpkin seeds
Pinch of nutmeg
Pinch of natural cane sugar
2 egg yolks (set aside egg whites)
2 Tbsp (30 ml) butter
2 Tbsp (30 ml) whole milk
4 large free-range eggs, beaten
1/2 cup (250 g) kefir or cr? fraiche
11/2 cup (375 ml) grated medium Gouda cheese
2 cloves of garlic, minced
Sea salt to taste
1 Tbsp (15 ml) chopped tarragon or basil
5 medium-sized zucchinis, thinly sliced lengthwise

Combine all dry ingredients. Add egg yolks, butter and milk. Make a moist dough and press the dough in a greased pie form. Bake at 375°F (190°C) for five to seven minutes. Take the form out of the oven and set aside.

Mix beaten eggs plus saved egg whites with kefir or cr? fraiche and grated cheese in a mixing bowl. Add remaining ingredients except zucchini.

Add a layer of zucchini to the pie crust and pour about two ounces of the mixture evenly over the zucchini. Add another layer of zucchini and another of the mixture. Continue layering until finished. Bake in the oven at 375°F (190°C) for 30 minutes. Cool before serving.

Source: alive #229, November 2001