Almond Pesto & Roasted Tomato Tart

Ingredients

For the base:

1 roll of puff pastry (shop bought if fine, gluten free available)

For the pesto:

1/2 cup almonds / blanched or non blanched

1/4 cup extra virgin olive oil

1 cup fresh basil

1 tbsp nutritional yeast

1 small lemon squeezed

1 clove garlic minced

For the topping:

7-8 vine tomatoes

1 red roasted pepper (I use the jarred antipasti ones coated in olive oil)

2-3 fresh basil leaves to garnish

Method

For the base:

Preheat the oven to 200ºC

Using a knife, lightly score around the edge of the sheet to make the crust

Pop in the oven to bake for 12-15 minutes

For the pesto:

Place all of the pesto ingredients into a food processor and blitz until creamy

Once the pastry has baked, add a thick layer of pesto to the top, followed by roughly chopped tomatoes, the roasted pepper (I add a few pine nuts for crunch)

Bake for a further 3-4 minutes, garnish with fresh basil and enjoy

 

*notes, you can add dairy free cheese to the topping if you like, I used KoKo cream cheese spread.

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