Roasted vegetable tart (gluten free, dairy free, vegan)
A gluten-free, dairy-free, and vegan roasted vegetable tart recipe that is perfect for a plant-based diet. Enjoy this savory dish filled with nutritious veggies, and it covers 17% of your daily requirements of vitamins and minerals. It is great for serving during special occasions or as a delicious meal option.
Ingredients
asparagus spears
0.25
milk
5 Tbsps
extra virgin olive oil
2 Tbsps
nut meal
1 cup
kosher salt
1 tsp
red onion
1 medium
from one roasted garlic bulb
3 cloves
roma tomatoes
1
spinach
0.25 pound
sweet potato
1
water
3 Tbsps
red bell peppers
1
courgettes
1
Method
- 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.
Nutrition:
Carbs
28 g
Fat
6 g
Protein
4 g
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