Spring Pea Pasta Salad
|3/4 cup oat flour|
|1 cup whole wheat flour|
|1/2 tsp sea salt|
|2 Tbsp dried basil|
|1/4 cup Organic Almond Oil|
|2 Tbsp BBF Naturally Refined Organic Coconut Oil, room temperature||
60 in stock
|1/2 cup water|
|2 tomatoes, sliced|
|1 zucchini, sliced|
|4 oz fresh mozzarella, sliced thinly|
|10 fresh basil leaves, chopped|
1. Preheat oven to 350°F.
2. Combine flours, salt and basil in a large bowl. Add oils and ¼ cup of water and knead. Add more water 1 tablespoon at a time until dough can be formed into a ball. Knead for two minutes. Wrap in plastic and refrigerate for 30 minutes.
3. Unwrap dough and place on a floured surface. Pound dough flat with the palms of your hands until it forms a disk. Use a rolling pin to roll out into about a 10” circle. Move tart to an oiled flat cookie sheet. Brush with almond oil. Cover the first layer with sliced mozzarella, followed by a tomato layer and then a zucchini layer.
4. Bake until golden brown, approximately 40 to 50 minutes. Top with fresh basil, salt and pepper to taste.