Gluten-Free Rustic Vegetable Tart

Embrace the flavors of the season with this Gluten-Free Rustic Vegetable Tart, a stunning and wholesome dish that's as beautiful as it is delicious. Made with a flaky, buttery gluten-free crust enhanced by sweet rice flour for an irresistible texture, this tart is packed with vibrant vegetables like zucchini, red bell pepper, baby spinach, and cherry tomatoes. A sprinkle of crumbled feta cheese adds a tangy depth, while fresh thyme and garlic bring an herby aroma to every bite. Simple yet elegant, this tart's freeform shape makes it an effortlessly rustic centerpiece for brunch, lunch, or dinner. Perfect for gluten-free diets, it’s an inviting recipe that’s easy to prepare and showcases the art of refined comfort food.

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

On a well-floured surface with gluten-free flour, roll out the chilled dough into a 12-inch circle, approximately 1/8 inch thick.

Step 7

Transfer the rolled-out dough onto a parchment-lined baking sheet.

Step 8

Spread the cooked vegetable mixture evenly over the crust, leaving about a 2-inch border all around.

Step 9

Sprinkle crumbled feta cheese over the vegetable mixture.

Step 10

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.

Step 11

Brush the crust edges with the beaten egg for a golden finish.

Step 12

Bake the tart in the preheated oven for 35-40 minutes or until the crust is golden brown.

Step 13

Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1294.7g)

Amount per serving	% Daily Value*
Calories	2438.6

Total Fat 158.7g	0%
Saturated Fat 84.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 544.3mg	0%
Sodium 2614.9mg	0%
Total Carbohydrate 223.7g	0%
Dietary Fiber 15.2g	0%
Total Sugars 22.4g
Protein 38.5g	0%

Vitamin D 41IU	0%
Calcium 793.9mg	0%
Iron 7.2mg	0%
Potassium 1570.1mg	0%

*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.

Source of Calories

Fat: 57.7%

Protein: 6.2%

Carbs: 36.1%