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Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Rustic Vegetable Tart
Ahhh…it feels good to be back in the kitchen. For me, it’s so relaxing to putter around, look through recipes, and think about what I want to cook or bake. I’ve been helping out in my sister in-law’s medical office for the past week and haven’t cooked a thing! Well, besides a quick bowl of oatmeal or an egg in the morning before I’m rushing out the door. But that doesn’t really qualify and it certainly isn’t relaxing.
I’ve been wanting to do a savory tart for quite some time. I like to do rustic apple tarts in the winter and peach tarts in the summer but I’ve never made one with savory ingredients. And talk about easy. It was a cinch to make because I already had pie dough in the freezer and I just used whatever vegetables I had on hand. The options are endless.
This recipe calls for sheep’s milk cheese, you could also use goat cheese, or cow’s milk feta if you don’t have a problem with dairy. There’s a small controversy about whether people who are sensitive or allergic to dairy should eat sheep or goat cheese. Many people who have dairy allergies seem to be able to tolerate it. If I eat it too often it will start to bother me so I keep it down to a couple of times a month or less.
Rustic Vegetable Tart
1 Gluten Free Pie Crust, thawed. Go here for recipe.
1/2 of a Sweet Yellow Onion, sliced thinly
1/2 of an Orange Bell Pepper, sliced thinly
About 6 Crimini Mushrooms, sliced
1/2 of a Small Zucchini, sliced thinly
1/2 of a small Yellow Zucchini, sliced thinly
1 small Tomato, roughly chopped
3 Sun Dried Tomatoes, roughly chopped
1/3 of a Block of Sheep’s Milk Cheese, crumbled
1 Tbsp. Chopped Garlic
1 Tbsp. Chopped Basil
1 Tbsp. Chopped Oregano
About 3 Tbsp. Olive Oil
Sea Salt
Garlic Powder
1 Egg, beaten for egg wash
Pre-heat oven to 375°
Prepare the vegetables.
Chop herbs and garlic.
Heat 2 Tbsp. of olive oil in a non-stick skillet on medium-high. Add onions, and quickly saute until they start to brown lightly. Add peppers, mushrooms, sun-dried tomatoes, and garlic. Saute for about 5 minutes, stirring frequently.
Remove from heat and add both types of zucchini, the fresh tomato, basil, and oregano. Combine, season with a small amount of sea salt (the sheep’s milk cheese is already quite salty) and set aside.
Flour parchment paper and roll dough out to about 1/8 inch thickness. You must use parchment paper or a silpat or you will never get the tart off your counter and onto the baking sheet in one piece.
Carefully place the sautéed vegetables in the middle of the tart leaving about a 3 inch diameter of plain dough. Lifting the parchment and going around the entire tart a section at a time, fold the dough over the vegetable mixture. Drizzle the top of the tart with 1 Tbsp. olive oil. Brush the crust with the beaten egg and sprinkle lightly with garlic powder.
Bake in a pre-heated oven for 45 minutes.
Allow to rest for about 5 minutes before slicing.
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