Today we are making a Roasted Vegetable Tart!
This recipe is so easy and can also modified to include all of your favorite vegetables. This vegetable tart is great for a breakfast, brunch, or lunch! The Bob's Red Mill gluten-free crust is amazing and as much as we love the veggies, the crust is the Best part!
Here is all you need to make it!
Ingredients:
3-4 cups veggies*
3 stalks Kale
1 clove garlic
6 eggs
11/2 cups almond milk
1/2 cup vegan cheddar cheese
salt and papper
Fresh Rosemarry
Fresh Thyme
Fresh Sage
dried basil, rosemarry and thyme
* we used potatoes, zucchini, onions but you pick whatever you like. It is fun to mix it up with whatever is in season.
Bob's Red Mill Pie Crust
1 bag of BRM pie crust mix
12 tbs butter
8 tbs shortening
6tbs ice cold water
*you may also want to have some gluten-free flour handy to help roll out the crust. I used white rice flour to keep it from sticking.
Like I said, it is super easy to make, this is all you have to do!
1. Chop up veggies
2. Mix with some olive oil, salt and pepper, and fresh herbs.
3. Roast Veggies for 15-20 minutes
4. While veggies are roasting mix up your Bob's Red Mill to get your pie crust ready
5. Combine eggs, milk, cheese and dried seasonings in a separate bowl
6. When veggies are ready pour them in to pie crust
7. Chop of Kale and mix in with veggies
8. Pour the egg mixture right on top of veggies and kale
9. Cook at 375 for 40-60 minutes. You will know it is ready when the eggs don't jiggle
Check out the video here!
Let us know what you think! Would you like to make something like this for a breakfast, or fun brunch with friends? Also, since the crust recipe was split in half we are chomping at the bit to make something else! What is your favorite type of pie!?!? Let us know and we will make it gluten-free!
Don't forget about all the changes this week as AGBF becomes GFBF!