Gluten-Free Rustic Vegetable Tart
Indulge in the wholesome charm of this Gluten-Free Rustic Vegetable Tart, a perfect centerpiece for your next meal or gathering. This recipe features a flaky, buttery gluten-free crust made with all-purpose and sweet rice flours, filled with a vibrant medley of sautéed zucchini, red bell pepper, onions, juicy cherry tomatoes, and wilted spinach, all seasoned with garlic and fresh thyme for a burst of flavor. The addition of crumbled feta cheese adds a creamy, tangy touch, while the golden edge of the crust, achieved through an egg wash, gives this tart its irresistible rustic appeal. Ready in just over an hour, this nutritious and beautiful dish is ideal for brunch, lunch, or a light dinner. Serve it warm or at room temperature to savor the earthy notes of fresh vegetables and herbs. Perfect for gluten-free diets, this savory tart tantalizes both the taste buds and the senses!
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour
- 0.25 cup sweet rice flour
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, chilled and cubed
- 6 tablespoons ice water
- 1 medium zucchini, thinly sliced
- 1 medium red bell pepper, chopped
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon cracked black pepper
- 1 large egg, beaten (for egg wash)
- 0.5 cup feta cheese, crumbled
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the gluten-free all-purpose flour, sweet rice flour, and salt. Add the chilled butter cubes and cut it into the flour with a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough starts to come together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the onions and cook for about 3 minutes until softened. Add the garlic, zucchini, and red bell pepper, and sauté for another 5 minutes until the vegetables are tender.
Stir in the cherry tomatoes, baby spinach, fresh thyme, and cracked black pepper. Cook for an additional 2 minutes until the spinach is wilted. Remove from heat and set aside.
On a well-floured surface with gluten-free flour, roll out the chilled dough into a 12-inch circle, approximately 1/8 inch thick.
Transfer the rolled-out dough onto a parchment-lined baking sheet.
Spread the cooked vegetable mixture evenly over the crust, leaving about a 2-inch border all around.
Sprinkle crumbled feta cheese over the vegetable mixture.
Fold the edges of the dough over the filling, pleating as you go around to create a rustic edge, leaving the center of the tart exposed.
Brush the crust edges with the beaten egg for a golden finish.
Bake the tart in the preheated oven for 35-40 minutes or until the crust is golden brown.
Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 22.4 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 794 mg | 61% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1570 mg | 33% | |
*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.
