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

December 12, 2024

45

medium

6

This Roasted Vegetable Tart is a vibrant, wholesome dish that’s gluten-free, dairy-free, and vegan, making it perfect for a variety of dietary needs. A homemade gluten-free crust forms the base, while roasted zucchini, asparagus, and bell peppers bring a deep, caramelized flavor. Layers of fresh Roma tomatoes, spinach, and optional potatoes add texture and color, finished with a drizzle of olive oil for a naturally rich taste.

Baked at 375°F for 35-45 minutes, this tart develops a golden, flaky crust and perfectly roasted vegetables. Served hot or cold, it’s a delicious, versatile meal that’s great for brunch, light dinners, or meal prep, offering a satisfying mix of flavors in every bite!

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Ingredients:

Adjust Servings
0.25 asparagus trimmed, cut into 1 inch long segents
5tablespoons non-dairy alternative (like EarthBalance)
2tablespoons extra virgin olive oil
1cup jules flour gluten free, all-purpose
1teaspoon kosher salt
1medium onion red, coarsely chopped
3cloves roasted garlic crushed
1 roma tomato sliced
0.25pound spinach
1 sweet potato sliced
3tablespoons water cold
1 bell pepper red, yellow, cut into strips, (, Orange or )
1 zucchini sliced into rounds

Directions

1.
(For the filling) Roast the Vegetables
1. Preheat the oven to 425°F. | 2. Place zucchini, asparagus, and bell pepper on a baking sheet or dish. Drizzle with olive oil and sprinkle with salt. Toss the vegetables lightly to coat. | 3. Roast in the oven for 30-45 minutes, or until tender and slightly caramelized. Set aside to cool.
Mark as complete
2.
Prepare the Pie Crust (Jules Pie Crust)
1. In a large bowl, whisk together the dry ingredients (gluten-free flour blend, salt, etc.). | 2. Using two knives or a pastry cutter, cut in the shortening until the mixture resembles coarse crumbs or fine meal. | 3. Slowly add cold water, a little at a time, until the dough begins to come together and can be shaped into a ball. Be sure to err on the side of slightly wet dough, rather than dry and crumbly. | 4. Wrap the dough in plastic wrap and set aside on the counter for 30 minutes.
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3.
Assemble the Tart
1. Reduce the oven temperature to 375°F. | 2. Roll out the prepared dough on a lightly floured surface and fit it into a pie plate or individual tart pans. Pinch the edges to form a decorative border. | 3. Once the vegetables have roasted, layer them into the crust. Begin with the roasted zucchini, asparagus, and bell pepper. Add optional parboiled potatoes, red onions, Roma tomato slices, and spinach on top. | 4. Drizzle the vegetables with the remaining olive oil and a pinch of salt.
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4.
Bake the Tart
Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown, and the spinach and tomatoes are wilted.
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5.
Serve
Serve the tart hot or cold, as desired.
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6.
(To Roast Garlic) Prepare the Garlic
1. Cut about 1/2 inch off the top of a head of garlic. | 2. Drizzle with 1 teaspoon of olive oil, then wrap the whole garlic head in foil. | 3. Roast at 400°F for 30-35 minutes, or until the garlic is soft and golden. Allow it to cool before using.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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