Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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

 
One serving costs about $0.66

$0.66 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,healthy,lacto ovo vegetarian side dish
spoonacular Score:94%

Spoonacular Score: 94%

 

For 66 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 170 calories, 4g of protein, and 6g of fat each. This recipe from Foodista has 4 fans. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of onion, roma tomato, spinach, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is spectacular. Try Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), Gluten Free Crumble or Tart with Blackberry and Apple Filling (with sugar-free and dairy-free options), and Tofu Turkey Roast (Gluten-Free, Dairy-Free, Egg-Free, Vegan ) for similar recipes.

Ingredients

Servings:
0.25
0.25  trimmed asparagus
trimmed asparagus
5 Tbsps
5 Tbsps dairy milk
dairy milk
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
1 cup
1 cup gluten free flour
gluten free flour
1 tsp
1 tsp kosher salt
kosher salt
1 medium
1 medium red onion
red onion
0.33 cloves
0.33 cloves roasted garlic
roasted garlic
1
1  roma tomato
roma tomato
0.25 lb
0.25 lb spinach
spinach
1
1  sweet potato
sweet potato
3 Tbsps
3 Tbsps water
water
1
1  red yellow bell pepper
red yellow bell pepper
1
1  zucchini
zucchini
0.25  trimmed asparagus
0.25
trimmed asparagus
5 Tbsps dairy milk
5 Tbsps
dairy milk
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
1 cup gluten free flour
1 cup
gluten free flour
1 tsp kosher salt
1 tsp
kosher salt
1 medium red onion
1 medium
red onion
0.33 cloves roasted garlic
0.33 cloves
roasted garlic
1  roma tomato
1
roma tomato
0.25 lb spinach
0.25 lb
spinach
1  sweet potato
1
sweet potato
3 Tbsps water
3 Tbsps
water
1  red yellow bell pepper
1
red yellow bell pepper
1  zucchini
1
zucchini

Equipment

pastry cutter
pastry cutter
baking sheet
baking sheet
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
pastry cutter
pastry cutter
baking sheet
baking sheet
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.66
Ingredient
¼ trimmed asparagus
5 tablespoons dairy milk
2 tablespoons extra virgin olive oil
1 cup gluten free flour
1 medium red onion
3 cloves roasted garlic
1 roma tomato
¼ pounds spinach
1 sweet potato
1 red yellow bell pepper
1 zucchini
Price
$0.04
$0.10
$0.33
$0.17
$0.37
$0.20
$0.23
$1.01
$0.43
$0.53
$0.56
$3.97

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
170 Calories
4g Protein
5g Total Fat
26g Carbs
71% Health Score
Limit These
Calories
170
9%

Fat
5g
9%

  Saturated Fat
0.97g
6%

Carbohydrates
26g
9%

  Sugar
3g
4%

Cholesterol
1mg
0%

Sodium
425mg
18%

Get Enough Of These
Protein
4g
9%

Vitamin A
5062IU
101%

Vitamin K
97µg
93%

Vitamin C
51mg
62%

Manganese
0.51mg
26%

Folate
96µg
24%

Vitamin B1
0.24mg
16%

Vitamin B2
0.22mg
13%

Selenium
8µg
12%

Vitamin B6
0.23mg
12%

Potassium
403mg
12%

Iron
1mg
11%

Fiber
2g
10%

Vitamin B3
1mg
10%

Magnesium
37mg
9%

Vitamin E
1mg
8%

Phosphorus
80mg
8%

Copper
0.15mg
7%

Calcium
58mg
6%

Vitamin B5
0.47mg
5%

Zinc
0.57mg
4%

Vitamin D
0.16µg
1%

covered percent of daily need

Related Recipes