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

 
One serving costs about $0.82

$0.82 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian
spoonacular Score:91%

Spoonacular Score: 91%

 

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).

Tart on the menu? Try pairing with Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Santa Medina Port Wine .. It has 5 out of 5 stars and a bottle costs about 12 dollars.

Santa Medina Port Wine .

blackberry,dark molasses,creamy caramel

» Get this wine on Amazon.com

Ingredients

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

Equipment

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


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: $0.82
Ingredient
¼ trimmed asparagus
5 tablespoons non-dairy alternative
2 tablespoons extra virgin olive oil
1 cup gluten free jules flour
1 medium red onion
3 cloves roasted garlic
1 roma tomato
¼ pounds spinach
1 sweet potato
1 yellow red bell pepper
1 zucchini
Price
$0.04
$0.10
$0.33
$0.73
$0.37
$0.20
$0.23
$1.01
$0.75
$0.60
$0.56
$4.92

Nutritional 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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