Gluten Free Roasted Vegetable Tart

Roasted Vegetable Tart

Roasted Vegetable Tart

Packed with roasted veggies, this gluten-free tart is ideal for fall. Serve it as a hearty appetizer or a vegetarian main. This gluten-free roasted vegetable tart is sure to please!


  • 1 Package of Geefree Puff Pastry Dough

  • Gluten-Free flour for dusting

  • 1 bunch asparagus

  • 1 red pepper

  • 1 yellow pepper

  • 1 orange pepper

  • 1 vidalia onion, large

  • 1 zucchini

  • 1 tomato, large

  • 1 eggplant

  • extra virgin olive oil

  • salt and pepper

  • 1 teaspoon garlic powder

  • ¼ cup parmesan cheese, grated

  • ½ cup mozzarella cheese, shredded (low moisture)

  • 1 tablespoon dried oregano

  • Additional Equipment
  • rectangular tart pan with removable bottom


  • Preheat oven to 400°F. Prepare and cut vegetables to desired size. Coat with olive oil, salt, pepper and garlic powder.

  • Roast for approximately 25 minutes, occasionally turning the vegetables. Remove from oven when lightly browned.

  • Bring dough to room temperature. Lower oven to 350°F. Dust the countertop. Grease a rectangular loose-bottomed tart pan.

  • Take one sheet of dough and roll it out to approx. ¼” thick. Then use to line prepared pan, trimming to fit.

  • Line pastry with parchment paper and fill with pastry weights or rice. Blind-bake pastry for 20 minutes.

  • Remove paper and the weights or rice and bake for 5 minutes more. Cool slightly.

  • Spread the parmesan and mozzarella cheese over the bottom of tart. Sprinkle the oregano on top of the cheese.

  • Arrange the vegetables over cheese.

  • Bake for an additional 20 minutes.