Vegan, vegetarian, gluten free and dairy free eats
Grilled Vegetable Tart
This Grilled Vegetable Tart is a flavorful and nutritious meal, appetizer or snack. Just add grilled vegetables which have been roasted in the oven to your homemade bread, and enhance the flavor with olive herb dip. It so feels like a special treat and who doesn’t love the smell of fresh bread from the oven! Vegan, gluten free, dairy free.
So healthy and yummy, Grilled Vegetable Tart. Vegan, gluten free, dairy free.
1-1/2 cup gluten free 1for1 flour (I used Bob's Red Mill)
1 tsp sea salt
3 tbsp flax meal
1 tsp xanthun gum
1 tsp baking powder
2 tbsp coconut oil
1-1/2 tsp rapid rise yeast
3/4 cup + 2 tbsp warm water
2 tbsp maple syrup
1 cup sliced mushrooms
1/2 red onion, sliced
1 cup sweet potatoes, cubed
1 red pepper, sliced
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tsp granulated garlic
1/2 cup sun dried tomatoes
Olive Herb Dip
1/2 cup olive oil
1/4 tsp sea salt
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning
Add maple syrup, water and yeast to cup. Let sit for 10 minutes
Mix all dry ingredients to large bowl and mix well. Add oil.
Add water/yeast mix to dry mix. Using mixer, mix for approximately 5 minutes until all ingredients are absorbed.
Cover dough and let sit for 15 minutes.
After dough has risen, press dough evenly to edge of 10" pan lined with silicon or parchment paper. This dough will stick to the pan without silicon or parchment. If dough is too sticky, use coconut oil on your hands.
Bake at 375 degrees for 15 minutes.
Place vegetables (not tomatoes) on baking sheet with parchment paper. Drizzle with olive oil, and sprinkle salt, pepper and granulated garlic.
Bake at 375 for 15 minutes.
Remove vegetables from oven and spread evenly on baked crust. Add sun dried tomatoes. Gently press all vegetables into dough.
Reduce oven temperature to 350 degrees
Bake tart with vegetables for an additional 30 minutes at 350.
Remove from oven and slice. Dip in Olive Herb Dip.