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

Name: Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Cuisine: Mediterranean
Ingredients: ¼ piece Asparagus (1/4 - Asparagus, trimmed and cut into 1 inch long segments); 5 tbsp Full Cream Milk (5 tablespoons shortening, butter or non-dairy alternative (like EarthBalance)); 2 tbsp Extra Virgin Olive Oil (2 tablespoons +2 Extra Virgin Olive Oil); 1 cup Gluten Free Flour (1 cup Jules All-Purpose Gluten Free Flour); 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 piece Red Onion (1 medium Red Onion, coarsely chopped); 3 cloves Garlic (3 cloves Roasted Garlic, crushed*); 1 piece Roma Tomato (1 Roma Tomato, sliced); ¼ lb Spinach (1/4 pound Spinach); 1 piece Sweet Potato (1 Potato or Sweet Potato, parboiled and sliced, if desired); 3 tbsp Water (3 tablespoons Cold Water); 1 piece Bell Pepper (1 Bell Pepper (Red, Orange or Yellow), cut into strips); 1 piece Courgette (1 Zucchini, sliced into rounds)

110 minMediterranean

Servings6

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Plan it in the app to put it on your week.

Vegetarian
Gluten Free
Pescatarian

Ingredients

For 6 servings

Asparagus¼ piece · 1/4 - Asparagus, trimmed and cut into 1 inch long segments
Full Cream Milk5 tbsp · 5 tablespoons shortening, butter or non-dairy alternative (like EarthBalance)
Extra Virgin Olive Oil2 tbsp · 2 tablespoons +2 Extra Virgin Olive Oil
Gluten Free Flour1 cup · 1 cup Jules All-Purpose Gluten Free Flour
Kosher Salt1 tsp · 1 teaspoon kosher salt
Red Onion1 piece · 1 medium Red Onion, coarsely chopped
Garlic3 cloves · 3 cloves Roasted Garlic, crushed*
Roma Tomato1 piece · 1 Roma Tomato, sliced
Spinach¼ lb · 1/4 pound Spinach
Sweet Potato1 piece · 1 Potato or Sweet Potato, parboiled and sliced, if desired
Water3 tbsp · 3 tablespoons Cold Water
Bell Pepper1 piece · 1 Bell Pepper (Red, Orange or Yellow), cut into strips
Courgette1 piece · 1 Zucchini, sliced into rounds

Make it mine in the app

Steps

1For the filling:Preheat oven to 425 F
2Place zucchini, asparagus and bell pepper on a baking sheet or dish and drizzle with olive oil and salt, tossing lightly to coat.
3Place 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.
4Cut in shortening using two knives or a pastry cutter until the mixture is grainy and resembles a fine meal.
5Add 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.
6Place pie crust in pie plate or individual baking dishes, pinching edges to form a decorative border.
7Place roasted vegetables in first (including parboiled potatoes, if desired), adding red onions, Roma tomato slices and spinach on top.
8Drizzle with remaining olive oil and a pinch of salt.
9Bake for 35-45 minutes or until crust is golden brown, and spinach and tomatoes are wilted.