Provençal Vegetable Tart (Gluten-Free)

Ingredients

• 1 sheet Gluten-free puff pastry
• 1 medium Eggplant
• 2 medium Zucchini
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 medium Red onion
• 2 cloves Garlic
• 3 tbsp Olive oil
• 1 tbsp Fresh thyme
• 1 tbsp Fresh rosemary
• 0.25 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). On a clean cutting board, cut the 1 medium eggplant, 2 medium zucchini, 1 large red bell pepper, 1 large yellow bell pepper, and 1 medium red onion into approximately 1-inch (2.5 cm) bite-sized pieces. Mince the 2 cloves of garlic.
2. 2In a large mixing bowl, combine all of the cut 1 medium eggplant, 2 medium zucchini, 1 large red bell pepper, 1 large yellow bell pepper, and 1 medium red onion with the minced 2 cloves of garlic, 3 tbsp olive oil, 1 tbsp fresh thyme, 1 tbsp fresh rosemary, 0.25 tsp salt, and 0.25 tsp black pepper. Toss everything together until the vegetables are evenly coated.
3. 3Spread the coated vegetables in a single layer on a large baking sheet (approximately 13x18 inches or 33x46 cm). Roast in the preheated 400°F (200°C) oven for 25-30 minutes, or until the vegetables are tender when pierced with a fork and show slight caramelization around the edges.
4. 4While the vegetables are roasting, unroll the 1 sheet of gluten-free puff pastry and place it directly onto a separate, clean large baking sheet (approximately 13x18 inches or 33x46 cm).
5. 5Once the roasted vegetables are done, carefully arrange them evenly over the 1 sheet of puff pastry, leaving a 1-inch (2.5 cm) border around the edges. Return the baking sheet with the assembled tart to the 400°F (200°C) oven and bake for 15-20 minutes, or until the puff pastry is puffed up, golden brown, and crispy around the edges.
6. 6Carefully remove the tart from the oven and place the baking sheet on a wire rack. Let the tart cool for 5-10 minutes before slicing and serving; this allows the pastry to set and makes it easier to cut.

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