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

For the filling:

1. Roast the Vegetables:
   • Preheat the oven to 425°F.
   • 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.
   • Roast in the oven for 30-45 minutes, or until tender and slightly caramelized. Set aside to cool.
2. Prepare the Pie Crust (Jules Pie Crust):
   • In a large bowl, whisk together the dry ingredients (gluten-free flour blend, salt, etc.).
   • Using two knives or a pastry cutter, cut in the shortening until the mixture resembles coarse crumbs or fine meal.
   • 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.
   • Wrap the dough in plastic wrap and set aside on the counter for 30 minutes.
3. Assemble the Tart:
   • Reduce the oven temperature to 375°F.
   • 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.
   • 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.
   • Drizzle the vegetables with the remaining olive oil and a pinch of salt.
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.
5. Serve:
   • Serve the tart hot or cold, as desired.

To Roast Garlic:

1. Prepare the Garlic:
   • Cut about 1/2 inch off the top of a head of garlic.
   • Drizzle with 1 teaspoon of olive oil, then wrap the whole garlic head in foil.
   • Roast at 400°F for 30-35 minutes, or until the garlic is soft and golden. Allow it to cool before using.