Tarts always take longer to make than you think they will. First there’s the pastry to prepare and bake and then the filling to prepare and bake. It adds up to ages. And so my family ate late amidst moans and groans about starvation. But the wait was worth it. The pastry is the one I have used for my sweet tarts but I left out the honey. As a shell, it holds together beautifully, even better than ones made with wheat flour and butter. Then I used a delicious filling which I found in a magazine with a few changes. It has a ton of vegetables and salmon for the daily hit of Omega-3. A complete meal in a tart. The pie crust has been adapted from the one Carol uses in her book, Indulge, which you can purchase on her blog, Ditch The Wheat.