Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan)

Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan) requires approximately 45 minutes from start to finish. One serving contains 174 calories, 5g of protein, and 6g of fat. This recipe serves 6 and costs 82 cents per serving. Head to the store and pick up asparagus, non-dairy alternative, spinach, and a few other things to make it today. This recipe is liked by 4 foodies and cooks. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodista. Overall, this recipe earns a super spoonacular score of 91%. 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).

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1/4 - Asparagus, trimmed and cut into 1 inch long segments

5 tablespoons shortening, butter or non-dairy alternative (like EarthBalance)

2 tablespoons +2 Extra Virgin Olive Oil

1 cup Jules All-Purpose Gluten Free Flour

1 teaspoon kosher salt

1 medium Red Onion, coarsely chopped

3 cloves Roasted Garlic, crushed*

1 Roma Tomato, sliced

1/4 pound Spinach

1 Potato or Sweet Potato, parboiled and sliced, if desired

3 tablespoons Cold Water

1 Bell Pepper (Red, Orange or Yellow), cut into strips

1 Zucchini, sliced into rounds

Equipment:

oven

baking sheet

whisk

bowl

pastry cutter

aluminum foil

Cooking instruction summary:

  1. For the filling:
  2. Preheat oven to 425 F
  3. Place zucchini, asparagus and bell pepper on a baking sheet or dish and drizzle with olive oil and salt, tossing lightly to coat.
  4. Place vegetables in oven and roast for 30-45 minutes or until tender.
  5. While vegetables were roasting, prepare pie crust.
  6. For Jules Pie Crust:
  7. In a large bowl, whisk together dry ingredients.
  8. Cut in shortening using two knives or a pastry cutter until the mixture is grainy and resembles a fine meal.
  9. Add cold water until dough can be shaped into a ball -- err on the side of wet rather than dry and crumbly!
  10. Form dough into a ball, wrap in plastic and set aside on the counter for 30 minutes.
  11. Reduce oven to 375 F.
  12. Place pie crust in pie plate or individual baking dishes, pinching edges to form a decorative border.
  13. Place roasted vegetables in first (including parboiled potatoes, if desired), adding red onions, Roma tomato slices and spinach on top.
  14. Drizzle with remaining olive oil and a pinch of salt.
  15. Bake for 35-45 minutes or until crust is golden brown, and spinach and tomatoes are wilted.
  16. Serve hot or cold.
  17. To Roast Garlic:
  18. Cut the the top 1/2" off of a head of garlic.
  19. Wrap the whole head in foil with a light drizzle (1 TSP) of olive oil.
  20. Roast at 400 F for 30-35 minutes, or until soft.

 

Step by step:


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.


Serve hot or cold.To Roast Garlic

1. Cut the the top 1/2" off of a head of garlic.Wrap the whole head in foil with a light drizzle (1 TSP) of olive oil.Roast at 400 F for 30-35 minutes, or until soft.


Nutrition Information:

Quickview
174 Calories
4g Protein
6g Total Fat
28g Carbs
53% Health Score
Limit These
Calories
174k
9%

Fat
6g
9%

  Saturated Fat
0.95g
6%

Carbohydrates
28g
9%

  Sugar
5g
6%

Cholesterol
1mg
1%

Sodium
433mg
19%

Get Enough Of These
Protein
4g
9%

Vitamin A
7914IU
158%

Vitamin K
98µg
94%

Vitamin C
40mg
49%

Manganese
0.41mg
20%

Fiber
4g
19%

Folate
63µg
16%

Vitamin B6
0.28mg
14%

Potassium
437mg
12%

Vitamin E
1mg
11%

Iron
1mg
10%

Magnesium
37mg
9%

Vitamin B2
0.13mg
8%

Calcium
73mg
7%

Phosphorus
67mg
7%

Vitamin B1
0.09mg
6%

Copper
0.12mg
6%

Vitamin B5
0.53mg
5%

Vitamin B3
0.8mg
4%

Zinc
0.49mg
3%

Selenium
1µg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

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