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 tomato, large
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
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.
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