Vegetarian Roasted Veggie Tart (Printer-Friendly Version)
# Shopping List:
→ Dough
01 -
Rice flour (whole grain) - 100g
02 -
Millet flakes - 50g
03 -
Millet flour - 50g
04 -
Tapioca starch - 50g
05 -
Salt - 4g
06 -
Olive oil - 60 ml
07 -
Water - 100 ml
→ Roasted Vegetables
08 -
Sweet potato (organic) - 1 small
09 -
Carrot - 1 piece
10 -
Tomato (organic) - 1 piece
11 -
Zucchini (organic) - 1
12 -
Bell pepper (organic) - 1/2 piece
13 -
Onion - 1/2
14 -
Pumpkin seeds - add as much as you'd like
15 -
Paprika - use as desired
16 -
Turmeric - sprinkle as needed
17 -
Salt - add to taste
18 -
Pepper - add to taste
→ Tart Mixture
19 -
Cornstarch - 1 heaping tablespoon
20 -
Cream (liquid) - 230 ml
21 -
Paprika - a pinch
22 -
Salt - adjust to taste
23 -
Pepper - toss in as much as you like
# Let's Cook:
01 -
Combine millet flour, rice flour, tapioca starch, salt, millet flakes, oil, and water in a mixing bowl. Knead everything until it's smooth and uniform. Shape it into a ball and chill in the fridge for 30 minutes.
02 -
Preheat your oven to 210°C. Peel the sweet potato and carrot, slicing each into thin rounds. Thinly slice the onion. Wash the zucchini and the bell pepper, then cut them into strips. Rinse the tomato and quarter it.
03 -
Put all your sliced veggies into an oven-safe dish. Sprinkle on some turmeric, paprika, and pumpkin seeds. Season with salt and pepper to taste, then mix well. Roast in the oven for 30 minutes.
04 -
Take the dough ball out of the fridge and roll it out. Line a tart pan with parchment, then lay the dough inside.
05 -
In a bowl, slowly stir together the liquid cream and cornstarch until smooth. Season with paprika, salt, and pepper.
06 -
Spread the roasted veggies over the tart crust. Pour the creamy mixture on top. Set the oven to 180°C and bake for about 35 minutes.
07 -
Let the tart cool a bit before taking it out of the pan. Serve and enjoy!
# Cook's Tips:
01 -
This is a gluten-free vegetarian tart
02 -
It's made with organic vegetables
03 -
You can keep it in the fridge for up to 2 days