Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan) Recipe - Quick, Healthy & Ready in 45 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

Instructions:

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.
10. 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.