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

Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan) requires approximately 45 minutes from start to finish. One serving contains 174 calories, 5g of protein, and 6g of fat. This recipe serves 6 and costs 82 cents per serving. Head to the store and pick up asparagus, non-dairy alternative, spinach, and a few other things to make it today. This recipe is liked by 4 foodies and cooks. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodista. Overall, this recipe earns a super spoonacular score of 91%. 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).

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

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

Equipment:

oven

baking sheet

whisk

bowl

pastry cutter

aluminum foil

Cooking instruction summary:

  1. For the filling:
  2. Preheat oven to 425 F
  3. Place zucchini, asparagus and bell pepper on a baking sheet or dish and drizzle with olive oil and salt, tossing lightly to coat.
  4. Place vegetables in oven and roast for 30-45 minutes or until tender.
  5. While vegetables were roasting, prepare pie crust.
  6. For Jules Pie Crust:
  7. In a large bowl, whisk together dry ingredients.
  8. Cut in shortening using two knives or a pastry cutter until the mixture is grainy and resembles a fine meal.
  9. Add cold water until dough can be shaped into a ball -- err on the side of wet rather than dry and crumbly!
  10. Form dough into a ball, wrap in plastic and set aside on the counter for 30 minutes.
  11. Reduce oven to 375 F.
  12. Place pie crust in pie plate or individual baking dishes, pinching edges to form a decorative border.
  13. Place roasted vegetables in first (including parboiled potatoes, if desired), adding red onions, Roma tomato slices and spinach on top.
  14. Drizzle with remaining olive oil and a pinch of salt.
  15. Bake for 35-45 minutes or until crust is golden brown, and spinach and tomatoes are wilted.
  16. Serve hot or cold.
  17. To Roast Garlic:
  18. Cut the the top 1/2" off of a head of garlic.
  19. Wrap the whole head in foil with a light drizzle (1 TSP) of olive oil.
  20. Roast at 400 F for 30-35 minutes, or until soft.

 

Step by step:


1. For the filling:Preheat oven to 425 F

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

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.

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

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.

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

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

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

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


Serve hot or cold.To Roast Garlic

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.


Nutrition Information:

Quickview
174 Calories
4g Protein
6g Total Fat
28g Carbs
53% Health Score
Limit These
Calories
174k
9%

Fat
6g
9%

  Saturated Fat
0.95g
6%

Carbohydrates
28g
9%

  Sugar
5g
6%

Cholesterol
1mg
1%

Sodium
433mg
19%

Get Enough Of These
Protein
4g
9%

Vitamin A
7914IU
158%

Vitamin K
98µg
94%

Vitamin C
40mg
49%

Manganese
0.41mg
20%

Fiber
4g
19%

Folate
63µg
16%

Vitamin B6
0.28mg
14%

Potassium
437mg
12%

Vitamin E
1mg
11%

Iron
1mg
10%

Magnesium
37mg
9%

Vitamin B2
0.13mg
8%

Calcium
73mg
7%

Phosphorus
67mg
7%

Vitamin B1
0.09mg
6%

Copper
0.12mg
6%

Vitamin B5
0.53mg
5%

Vitamin B3
0.8mg
4%

Zinc
0.49mg
3%

Selenium
1µg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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