1/4cupshredded goat's milk goudaor shredded cheese of choice
Salt & pepper to taste
Preheat the oven to 375 degrees F.
To prepare the crust, add all the dry ingredients to a food processor and pulse 10 times to combine.
Slowly add the olive oil and pulse to combine, another 10 - 15 pulses.
Add the water 1 tablespoon at a time, pulsing between each addition.
Transfer the dough to a parchment linked work surface and "knead" it into a ball, patting it down to flatten it slightly.
Place another sheet of parchment over the dough and roll it out.
As carefully as you can transfer the dough to a 9" tart pan. The dough will most likely fall apart here, but that's okay. Simply press the dough into the pan with your fingers until it lines it entirely. Transfer the crust to the fridge while you prepare the filling.
Add the onions and zucchini to a pan over medium heat and saute until soft, 3 - 4 minutes.
While the vegetables are cooking, beat the eggs, almond milk and cheese together in a large mixing bowl.
Add the vegetables and cherry tomatoes to the egg mixture, season with salt and pepper, and mix to combine.
Remove the crust from the fridge and carefully pour the filling into the pan.
Bake in the center of a warm over for 45 - 55 minutes, until the center has set and no longer giggles when you give it a little shake.
Remove the tart from the oven, transfer to a cooling rack and cool for 10 - 15 minutes.
Slice into wedges, and serve warm with a touch of hot sauce for flare.