Safety-scanned gluten-free recipe

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

Name: Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan)
Yield: 6
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

Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan) is a gluten free and lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains roughly 5g of protein, 6g of fat, and a total of 174 calories. For 82 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 4 people have tried and liked this recipe. Head to the store and pick up kosher salt, non-dairy alternative, roma tomato, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 93%, this dish is great. If you like this recipe, you might also like recipes such as Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar).

Prep: Not provided
Cook: Not provided
Serves: 6

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

Directions

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.
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.

Nutrition

Calories	174.41 kcal
Fat	6.05 g
Carbohydrates	28.2 g
Protein	4.58 g

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Source: Spoonacular