How To Make Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan) | Recipe

In this post, you will learn how to make Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan) and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.

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Below are the ingredients and the instructions on how to make Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan).

The 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

The 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.

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