So you went and invited everyone over for brunch one fateful Sunday morning. Sunday! The day you ordinarily sleep until eleven, don’t bother to wash your hair or change out of your pajamas, and end up watching TV upside down on the couch with newspapers and gossip mags strewn all over the floor. Tsk-tsk—it doesn’t sound to me like you’re quite ready for that hostess habit you picked up somewhere along the way. And yet here we are! Thank God there is this brunch-ready recipe you can prep the night before without even the most obnoxious of your foodie friends being any the wiser. Just get your dough and vegetables all set up and let them chill in the refrigerator overnight. Come morning, simply follow the quick baking instructions. If sweet potatoes sound too mushy for you, swap them out for 3/4 cup sautéed mushrooms.

　　

Ingredients

makes 8 slices

　　

Crust

1 1/4 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

　　1/2 cup brown rice flour, plus 1/2 cup for dusting

　　1/4 cup arrowroot

　　1 tablespoon baking powder

　　2 teaspoons salt

　　1 1/2 teaspoons xanthan gum

　　1/4 cup melted refined coconut oil or canola oil, plus more for brushing the dough

　　2 tablespoons agave nectar

　　1 cup warm water

　　

Filling

1/2 cup melted refined coconut oil or canola oil

　　1 small sweet potato, sliced 1/2 inch thick

　　Salt

　　1/2 cup thinly sliced leeks

　　1 medium zucchini, sliced thin

　　1 medium red bell pepper, sliced thin

　　3 garlic cloves, minced

　　1 teaspoon rosemary (fresh or dried)

　　1/2 teaspoon chili flakes (optional)

　　1/2 cup grated vegan gluten-free cheese

　　

Step 1

Line the bottom of a 9-inch-round tart pan with parchment paper (you do not need to line the sides).

　　

Step 2

To make the crust, in a medium bowl whisk together the flours, arrowroot, baking powder, salt, and xanthan gum. Add the coconut oil and agave nectar and continue mixing using a rubber spatula.

　　

Step 3

Add the water slowly until a thick dough forms. Wrap the dough in plastic and refrigerate for 20 minutes. Turn the dough out onto the center of a work surface dusted with 1/3 cup rice flour. Dust the top of the dough and a rolling pin with the remaining rice flour and roll out the dough into a 1/4-inch-thick rectangle.

　　

Step 4

Transfer the rolled-out pastry dough to the prepared tart pan, allowing the excess dough to fall over the edges. Using a knife, cut away the extra dough and discard. Press the dough into the pan, brush it with coconut oil, and set aside.

　　

Step 5

To make the filling, preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper, brush with coconut oil, and set aside.

　　

Step 6

Line the baking sheet with the sweet potato slices, brush them with coconut oil, sprinkle with salt, and bake for 20 minutes, or until the slices are tender. Set aside.

　　

Step 7

Heat 2 tablespoons of the coconut oil in a large skillet over medium heat. Add the leeks, zucchini, and bell pepper and sauté for 8 minutes. Add the garlic, rosemary, 1 teaspoon salt, and the chili flakes, if using, and continue cooking for an additional 4 minutes, or until the vegetables become soft.

　　

Step 8

Place the sweet potato over the crust, then spoon the vegetable mixture evenly over it. Sprinkle the top with the cheese. Bake for 25 minutes, or until the cheese is melted and the crust is golden brown.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.