Tart Crust
120 g (1 1/4 cup) chickpea flour
90 g (1/3 cup) almond flour
40 g (4 tbsp) potato, tapioca or corn starch
2 tbsp fresh thyme, chopped
1 tsp sea salt and black pepper
6 tbsp coconut oil (a little extra for the tart pan)
6 tbsp ice cold water

Autumn Filling
coconut oil or olive oil for frying
1 small red onion, finely chopped
2 fresh sprigs of rosemary
1 leek, thinly sliced (use the green leaves as well)
500 g fresh baby carrots, divided lengthwise
1 small sweet potato, thinly sliced
1 small romanesco, cut into smaller pieces
6 brown mushrooms, sliced
3 small kale leaves, stems removed and chopped
1/2 lemon, juice

Preheat the oven at 400°F/200 C°.