Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan)
Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan) is a gluten free and lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains roughly 5g of protein, 6g of fat, and a total of 174 calories. For 82 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 4 people have tried and liked this recipe. Head to the store and pick up kosher salt, non-dairy alternative, roma tomato, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 93%, this dish is great. If you like this recipe, you might also like recipes such as Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar).
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 0.25 asparagus
- 5 tablespoons non-dairy alternative
- 2 tablespoons extra virgin olive oil
- 1 cup jules flour
- 1 teaspoon kosher salt
- 1 medium onion
- 3 cloves roasted garlic
- 1 roma tomato
- 0.25 pound spinach
- 1 sweet potato
- 3 tablespoons water
- 1 bell pepper
- 1 zucchini
Instructions
- 1
For the filling:Preheat oven to 425 F
- 2
Place zucchini, asparagus and bell pepper on a baking sheet or dish and drizzle with olive oil and salt, tossing lightly to coat.
- 3
Place vegetables in oven and roast for 30-45 minutes or until tender.While vegetables were roasting, prepare pie crust.For Jules Pie Crust:In a large bowl, whisk together dry ingredients.
- 4
Cut in shortening using two knives or a pastry cutter until the mixture is grainy and resembles a fine meal.
- 5
Add cold water until dough can be shaped into a ball -- err on the side of wet rather than dry and crumbly!Form dough into a ball, wrap in plastic and set aside on the counter for 30 minutes.Reduce oven to 375 F.
- 6
Place pie crust in pie plate or individual baking dishes, pinching edges to form a decorative border.
- 7
Place roasted vegetables in first (including parboiled potatoes, if desired), adding red onions, Roma tomato slices and spinach on top.
- 8
Drizzle with remaining olive oil and a pinch of salt.
- 9
Bake for 35-45 minutes or until crust is golden brown, and spinach and tomatoes are wilted.