Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan)
Ingredients
Jules Pie Crust:
1 cup Jules All-Purpose Gluten Free Flour
1/2 teaspoon kosher salt
5 tablespoons shortening, butter or non-dairy alternative (like EarthBalance)
3 tablespoons Cold Water
Filling:
1 medium Red Onion, coarsely chopped
1 Roma Tomato, sliced
1/4 pound Spinach
1 Bell Pepper (Red, Orange or Yellow), cut into strips
1 Zucchini, sliced into rounds
1/4 - Asparagus, trimmed and cut into 1 inch long segments
2 tablespoons +2 Extra Virgin Olive Oil
1 teaspoon kosher salt
3 cloves Roasted Garlic, crushed*
1 Potato or Sweet Potato, parboiled and sliced, if desired
Preparation
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, 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.
Add comment
About
I've included the recipe for Jules Pie Crust because it is our down-and-dirty favorite, easily vegan/dairy-free and still flaky! This tart is super easy and forms the perfect base for tons of variation: add squash, swiss chard or collard greens, roasted broccoli or cauliflower, etc - even add tomato sauce for a heartier tart!
Yield:
6 Servings / 1 Tart
Added:
June 10, 2011
Comments
September 6, 2011
I love these & will be making various versions I think!