Roasted Vegetable Tart (Gluten Free, Dairy Free, Vegan)

For the filling:Preheat oven to 425 FPlace zucchini, asparagus and bell pepper on a baking sheet or dish and drizzle with olive oil and salt, tossing lightly to coat

Place vegetables in oven and roast for 30-45 minutes or until tender

While vegetables were roasting, prepare pie crust

For Jules Pie Crust:In a large bowl, whisk together dry ingredients

Cut in shortening using two knives or a pastry cutter until the mixture is grainy and resembles a fine meal

Add cold water until dough can be shaped into a ball -- err on the side of wet rather than dry and crumbly!Form dough into a ball, wrap in plastic and set aside on the counter for 30 minutes

Reduce oven to 375 F

Place pie crust in pie plate or individual baking dishes, pinching edges to form a decorative border

Place roasted vegetables in first (including parboiled potatoes, if desired), adding red onions, Roma tomato slices and spinach on top

Drizzle with remaining olive oil and a pinch of salt

Bake for 35-45 minutes or until crust is golden brown, and spinach and tomatoes are wilted

Serve hot or cold

To Roast Garlic:Cut the the top 1/2" off of a head of garlic

Wrap the whole head in foil with a light drizzle (1 TSP) of olive oil

Roast at 400 F for 30-35 minutes, or until soft