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1
Line the bottom of a 9-inch-round tart pan with parchment paper (you do not need to line the sides).
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2
To make the crust, in a medium bowl whisk together the flours, arrowroot, baking powder, salt, and xanthan gum.
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3
Add the coconut oil and agave nectar and continue mixing using a rubber spatula.
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4
Add the water slowly until a thick dough forms.
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5
Wrap the dough in plastic and refrigerate for 20 minutes.
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6
Turn the dough out onto the center of a work surface dusted with 1/3 cup rice flour.
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7
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.
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8
Transfer the rolled-out pastry dough to the prepared tart pan, allowing the excess dough to fall over the edges.
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9
Using a knife, cut away the extra dough and discard.
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10
Press the dough into the pan, brush it with coconut oil, and set aside.
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11
To make the filling, preheat the oven to 375F.
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12
Line a rimmed baking sheet with parchment paper, brush with coconut oil, and set aside.
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13
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.
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14
Set aside.
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15
Heat 2 tablespoons of the coconut oil in a large skillet over medium heat.
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16
Add the leeks, zucchini, and bell pepper and saute for 8 minutes.
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17
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.
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18
Place the sweet potato over the crust, then spoon the vegetable mixture evenly over it.
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19
Sprinkle the top with the cheese.
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20
Bake for 25 minutes, or until the cheese is melted and the crust is golden brown.
