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

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).

  • Serves: 6
  • Time: 45 Mins
  • Category:
  • Health Rating: 53.0

Ingredients


Table
Grid

Instructions

Step 1: For the filling:Preheat oven to 425 F

Equipment:

  • oven

Step 2: Place zucchini, asparagus and bell pepper on a baking sheet or dish and drizzle with olive oil and salt, tossing lightly to coat.

Ingredients:

  • bell pepper
  • asparagus
  • olive oil
  • zucchini
  • salt

Equipment:

  • baking sheet

Step 3: 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.

Ingredients:

  • vegetable
  • pie crust

Equipment:

  • whisk
  • bowl
  • oven

Step 4: Cut in shortening using two knives or a pastry cutter until the mixture is grainy and resembles a fine meal.

Ingredients:

  • shortening

Equipment:

  • pastry cutter

Step 5: 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.

Ingredients:

  • dough
  • water
  • wrap

Equipment:

  • oven

Step 6: Place pie crust in pie plate or individual baking dishes, pinching edges to form a decorative border.

Ingredients:

  • pie crust

Step 7: Place roasted vegetables in first (including parboiled potatoes, if desired), adding red onions, Roma tomato slices and spinach on top.

Ingredients:

  • tomato slices
  • red onion
  • vegetable
  • potato
  • spinach

Step 8: Drizzle with remaining olive oil and a pinch of salt.

Ingredients:

  • olive oil
  • salt

Step 9: Bake for 35-45 minutes or until crust is golden brown, and spinach and tomatoes are wilted.

Ingredients:

  • tomato
  • spinach
  • crust

Equipment:

  • oven

Serve hot or cold.To Roast Garlic

Step 1: 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.

Ingredients:

  • olive oil
  • garlic
  • wrap

Equipment:

  • aluminum foil


Dietary Information

  • Vegetarian
  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories174.41 kcal8.72%
Fat6.05 g9.31%
Saturated Fat0.95 g5.92%
Carbohydrates28.2 g9.4%
Net Carbohydrates23.39 g8.51%
Sugar5.66 g6.29%
Cholesterol1.5 mg0.5%
Sodium433.37 mg18.84%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein4.58 g9.15%
Vitamin A7914.18 IU158.28%
Vitamin K98.38 µg93.69%
Vitamin C40.73 mg49.37%
Manganese0.41 mg20.49%
Fiber4.81 g19.24%
Folate63.2 µg15.8%
Vitamin B60.28 mg14.18%
Potassium437.0 mg12.49%
Vitamin E1.58 mg10.54%
Iron1.81 mg10.05%
Magnesium37.63 mg9.41%
Vitamin B20.13 mg7.82%
Calcium73.97 mg7.4%
Phosphorus67.6 mg6.76%
Vitamin B10.09 mg6.18%
Copper0.12 mg6.14%
Vitamin B50.53 mg5.32%
Vitamin B30.8 mg4.0%
Zinc0.49 mg3.27%
Selenium1.06 µg1.51%
Vitamin B120.07 µg1.13%