Roasted Vegetable Tart Gluten Free Dairy Free Vegan

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

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

45 minutes

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Details
  • Servings:   6
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   4 Points
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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
Instructions

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 or individual baking dishes, 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.

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