Gluten Free Recipe: Roasted Vegetable Tart
By: Sheri Wetherell
Published: November 6, 2013

This roasted vegetable tart is super easy and is gluten free, dairy free and vegan! It's chock-full of vibrant roasted vegetables and garlic then baked in a flaky crust. The crust makes the perfect base for a multitude of variations, so play around with your favorite fillings.
Gluten Free Vegan Roasted Vegetable Tart 
	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
	For the filling:
	Preheat oven to 425 F
	Place zucchini, asparagus and bell pepper on a baking sheet or dish and drizzle with olive oil and salt, tossing lightly to coat.
	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.
	Cut in shortening using two knives or a pastry cutter until the mixture is grainy and resembles a fine meal.
	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.
	Place pie crust in pie plate, pinching edges to form a decorative border.
	Place roasted vegetables in first (including parboiled potatoes, if desired), adding red onions, Roma tomato slices and spinach on top.
	Drizzle with remaining olive oil and a pinch of salt.
	Bake for 35-45 minutes or until crust is golden brown, and spinach and tomatoes are wilted.
	Serve hot or cold.
	To Roast Garlic:
	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.