Provençal Vegetable Tart (Dairy-Free & Egg-Free)

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cup Vegan butter (cold, cubed)
• 4-6 tablespoons Iced water
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 1 medium Zucchini
• 1 medium Yellow squash
• 1 medium Bell pepper (red or yellow)
• 1 cup Cherry tomatoes
• 2 teaspoons Dried herbs de Provence
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Dairy-free pesto

Instructions

1. 1Prepare the crust: In a food processor, pulse flour and vegan butter until the mixture resembles coarse crumbs. Gradually add iced water until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
2. 2Preheat oven to 375°F (190°C).
3. 3Roll out the dough on a lightly floured surface and transfer to a tart pan.
4. 4Pre-bake the crust for 15 minutes.
5. 5Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
6. 6Add zucchini, yellow squash, and bell pepper. Cook for 5-7 minutes, until slightly softened.
7. 7Spread dairy-free pesto over the pre-baked crust.
8. 8Arrange vegetables and halved cherry tomatoes over the pesto. Sprinkle with herbs de Provence, salt, and pepper.
9. 9Bake for 25-30 minutes, or until the crust is golden brown and the vegetables are tender.

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