My Go-To Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan)

There's something so deeply satisfying about a rustic, free-form tart. It feels fancy, but it's honestly one of the most forgiving dishes to make. This roasted vegetable version is my current obsession. It’s packed with flavor, naturally free of gluten and dairy, and it’s just as good cold the next day as it is warm from the oven. Let’s get into it.

The Magic of Roasted Veggies

It all starts with the vegetables. Roasting isn't just cooking; it's alchemy. It transforms simple, humble veggies into something sweet, tender, and deeply complex. For this tart, I love using a combination of:

• Zucchini: Becomes melt-in-your-mouth tender.
• Asparagus: Adds a lovely, slightly earthy flavor.
• Bell Pepper: Roasting brings out its inherent sweetness.

Toss them in olive oil and salt, and let the oven work its magic at 425°F for about half an hour. The smell that fills your kitchen is pure happiness.

Jules' No-Fuss Gluten-Free Crust

While the veggies are roasting, we make the crust. Don't be intimidated! This gluten-free version is wonderfully simple. You just whisk your dry ingredients together, cut in the shortening until it's nice and grainy, and then add cold water. My biggest tip? Err on the side of the dough being a little too wet rather than too dry. It’s much easier to work with! Let it rest for 30 minutes, then press it into your pie plate. No rolling pin required—this is a rustic tart, after all.

Building & Baking Your Masterpiece

Once your crust is settled in its dish, the fun begins. Layer in those gorgeous roasted veggies first. Then, I like to add a handful of fresh spinach, some thin slices of red onion and Roma tomato for a fresh pop. Another light drizzle of olive oil and a pinch of salt, and it's ready for the oven. Bake it at 375°F until the crust is golden and the tomatoes on top have just started to wilt. It’s a beautiful sight.

Pro Tip: Don't Forget the Roasted Garlic!

If you have a little extra time, throw a head of garlic in the oven while you're roasting the initial veggies. Just lop off the top, drizzle it with oil, wrap it in foil, and let it roast until it’s soft and caramelized. Squeezing that sweet, mellow paste onto a slice of this tart is a game-changer. Trust me on this one.

This tart is perfect for a lazy weekend lunch, a simple dinner with a side salad, or even as a show-stopping dish to bring to a potluck. I hope you love it as much as I do. Enjoy!