Veggie Tart Roasted & Gluten-Free (Print Version)
# Ingredients:
→ Dough
01 -
100g whole-grain rice flour
02 -
50g millet flour
03 -
50g millet flakes
04 -
50g tapioca starch
05 -
4g salt
06 -
60ml olive oil
07 -
100ml water
→ Roasted Veggies
08 -
1 small sweet potato (organic)
09 -
1 zucchini (organic)
10 -
1 tomato (organic)
11 -
1 carrot
12 -
1/2 bell pepper (organic)
13 -
1/2 onion
14 -
Pumpkin seeds, to taste
15 -
Turmeric, to taste
16 -
Smoked paprika, to taste
17 -
Salt, to taste
18 -
Pepper, to taste
→ Pie Filling
19 -
1 heaping tablespoon of cornstarch
20 -
230ml cream (liquid)
21 -
A pinch of smoked paprika
22 -
Salt, to taste
23 -
Pepper, to taste
# Instructions:
01 -
Grab a mixing bowl and combine the flours, flakes, starch, salt, oil, and water. Work the mixture with your hands till it turns into a smooth dough. Shape it into a ball and pop it in the fridge for 30 minutes.
02 -
Heat your oven to 210°C. Peel the carrot and sweet potato, then slice them into thin rounds. Chop up the onion. Wash the zucchini and bell pepper, then cut them into strips. Lastly, rinse and quarter the tomato.
03 -
Place all the vegetables into a roasting pan. Sprinkle over pumpkin seeds, turmeric, and paprika. Add your desired amount of salt and pepper and give it all a good toss. Roast the mix in the oven for 30 minutes.
04 -
Take the dough out of the fridge and roll it out. Line a tart pan with parchment paper, then lay your dough onto it.
05 -
In a small bowl, stir together the cornstarch and cream until smooth. Add some salt, pepper, and a dash of paprika for extra flavor.
06 -
Arrange the roasted veggies neatly over the pie base. Pour the creamy filling mixture over the top. Preheat your oven to 180°C and bake the tart for about 35 minutes.
07 -
Let the tart cool for a bit before taking it out of the pan. Serve and enjoy your creation!
# Notes:
01 -
A gluten-free vegetarian tart
02 -
Made with organic vegetables
03 -
Keeps fresh in the fridge for up to 2 days