Fresh Appetizers and Sandwiches

Ingredients

• 5 ounces ground almonds (about 1 2/3 cups)
• 3/4 cup California Olive Ranch extra virgin olive oil
• 1 1/2 cups all-purpose flour
• 1 egg, lightly beaten
• 3/4 tsp each salt and pepper

• 2 red bell peppers, seeded and cut into strips
• 2 medium zucchini, sliced
• 1 baby eggplant, sliced
• 1 small yellow summer squash, sliced
• Cooking spray
• 3 eggs
• 1/2 cup evaporated skimmed milk
• 2 teaspoons minced fresh basil
• 1 teaspoon minced fresh marjoram
• 1/2 teaspoon each salt and pepper

Directions

1. Preheat oven to 350°F.  Grease a 9-inch tart shell with a removable bottom. 
2. Combine almonds, olive oil, flour, egg, salt and pepper in a large bowl, stirring well. 
3. Press into prepared tart shell and refrigerate for 30 minutes.
4. Bake tart crust for 20 to 25 minutes, or until fragrant and golden brown.  Cool.   
5. Preheat broiler.  Spray vegetables with lightly cooking spray, place on foil-lined baking sheets, and broil 5 minutes. 
6. Turn vegetables and broil 4 more minutes; check, remove vegetables that are soft and slightly charred, and continue roasting remaining vegetables until done.  Let cool.
7. Whisk together eggs, milk, basil, marjoram, salt and pepper in a medium bowl. Add cooled vegetables.
8. Lower heat to 375°F.  Fill with Summer Vegetable Filling and bake 25 to 35 minutes, until set.