Roasted Vegetable Tarts

Roasted Vegetable Tarts

These savory tarts are fairly easy to put together and make an impressive addition to a brunch buffet. Or, you could whip up a batch on Sunday and have several lunches for the week all ready to go! Add a gorgeous green salad and you have a meal loaded with nourishing goodness! Best of all, you can make these your own by roasting your favorite combination of vegetables (or what you happen to have on hand!). Some of my favorites are mushroom, asparagus, and cherry tomato or potato, garlic, and leek but, really, the possibilities are endless. I’d love to hear from you…what are your favorite vegetable combos?

Ingredients:

For the gluten-free pastry shell:

  • 1/2 C Almond Flour

  • 1/2 C Oat Flour

  • 1/2 tsp Sea Salt

  • 1 1/2 T Vegan Butter (I use Miyokos), chopped into bits and kept cold before mixing

  • 2 - 3 T Ice Water

Instruction:

  1. Combine dry ingredients in medium bowl.

  2. Using a fork, cut in the butter bits.

  3. Add water a little at a time until you can form a ball of dough with your hands.

  4. Divide dough in half and use your fingers to press each portion into tart pans. Make sure to bring the dough up the sides of pan. Tip: You can use the bottom of a glass to smooth out your base.

  5. Use a fork to prick the base of the shell so it won’t puff up during baking.

  6. Pre-bake on a baking sheet for 15 minutes at 325 degrees F, and set aside.

Filling Ingredients:

  • Extra Virgin Olive Oil

  • 2 C of your Favorite Vegetables, chopped into bite-size pieces. (I used 1 bunch Asparagus, 1 Red Pepper, and 1 8-oz package of Mushrooms.)

  • 3 Farm Fresh Eggs

  • 1/2 C unsweetened Cashew Milk (or your favorite non-dairy milk)

  • 1/2 C Kite Hill Cream Cheese (or your favorite non-dairy cheese)

  • 1 tsp fresh Thyme

  • 1/2 tsp Sea Salt

  • 1/4 tsp Black Pepper (optional)

Instruction:

  1. Preheat oven to 375 degrees F.

  2. Lightly coat chopped vegetables with olive oil and place on parchment-lined baking sheet. Roast for approximately 15 minutes, remove from oven, and set aside. Re-set oven temp to 350 degrees F.

    (Note: You’re not looking to actually roast to the point of caramelization. This is just a convenient “hands-off” method of pre-cooking the ingredients for the tart. If you have some leftover vegetables you’d like to use, simply skip this step.)

  3. Meanwhile, whisk together eggs, milk, cheese, thyme, and seasoning.

  4. Fill each tart shell with vegetables. Use a ladle to cover vegetables with egg mixture.

  5. Bake for approximately 30 minutes, until ingredients are set.

  6. Enjoy!