Dairy-Free Rustic Vegetable Tart
Savor the wholesome goodness of this Dairy-Free Rustic Vegetable Tart, a recipe that's perfect for plant-based comfort food enthusiasts. Featuring a flaky, homemade dairy-free crust, this tart is filled with a medley of colorful vegetables—zucchini, red bell pepper, cherry tomatoes, and aromatic garlic—seasoned with fresh thyme and a sprinkle of nutritional yeast for an irresistible umami kick. The approachable "rustic" style makes it as visually charming as it is delicious, while its dairy-free and vegan-friendly ingredients cater to a variety of dietary preferences. Ready in just over an hour, this customizable tart offers a delightful balance of hearty and fresh flavors, ideal for everything from dinner parties to casual meals. Serve it warm or at room temperature for a crowd-pleasing dish that's packed with vibrant veggies and cozy, homemade appeal.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 0.5 cup cold dairy-free butter
- 7 tablespoons cold water
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 1 medium zucchini, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons nutritional yeast
Instructions
Preheat your oven to 400°F (200°C).
To make the crust, combine the flour, salt, and baking powder in a large bowl. Add the cold dairy-free butter and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together and can be formed into a ball. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
In the meantime, heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for about 5 minutes until it begins to soften.
Stir in the zucchini and red bell pepper slices, cooking for another 5 minutes until they begin to soften.
Add the garlic, cherry tomatoes, thyme leaves, and black pepper to the pan, cooking for an additional 2-3 minutes. Remove from heat and let the mixture cool slightly.
Roll out the chilled dough on a lightly floured surface to a rough 12-inch circle and transfer it to a parchment-lined baking sheet.
Spoon the vegetable mixture onto the center of the dough, leaving a 2-inch border around the edges.
Sprinkle the nutritional yeast over the vegetables.
Fold the edges of the dough over the vegetables for a rustic look, pleating as you go.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Remove from the oven and let it cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 20.1 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1850 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
