Rustic Vegetable Tart with Spinach Pesto
Ingrediënten
For the Roasted Vegetables:
- 150 g about 5 ½ oz sweet potato, thinly sliced into rounds
- 1 baby beetroot thinly sliced
- 80 g about 2 ¾ oz butternut pumpkin, peeled and diced
- 1 carrot peeled and sliced
- 1 large onion peeled and cut into thin wedges
- 1 tbsp safflower oil or sunflower oil
- 6 asparagus spears
For the Tart:
- 1 sheet of vegan ready-rolled puff pastry defrosted if frozen
- 15 cherry tomatoes halved
- 70 g about 2 ½ oz hazelnuts, chopped
- Green salad to serve
For the Tomato Spread:
- 3 tbsp olive oil or melted coconut oil
- 2 garlic cloves peeled
- 120 g about 4 ¼ oz sun-dried tomatoes in oil, drained
- 1 tsp dried thyme
- For the Spinach Pesto:
- 100 g about 3 ½ oz baby spinach leaves
- A handful of parsley leaves
- 2 tbsp extra-virgin olive oil
- Sea salt and freshly ground black pepper
Yields 4 Servings | Preparation Time: 30 minutes | Cooking Time: 1 hour 15 minutes |
Calories: Approximately 456 per serving
Instructies
- Preheat your oven to 200°C (about 392°F).
- Place the sweet potato slices on a baking sheet and add the beetroot, pumpkin, carrot, and onion.
- Drizzle with the safflower or sunflower oil.
- Roast the vegetables for 45 minutes.
- Meanwhile, prepare the asparagus by snapping off any woody ends and cutting the tender spears into short pieces.
- Set them aside.
- In a blender or food processor, combine the ingredients for the tomato spread and blend until smooth.
- Set it aside.
- In another blender or food processor, process all the spinach pesto ingredients until finely chopped.
- Add a little water if the mixture is too thick.
- After 45 minutes of roasting the vegetables, add the asparagus to the baking sheet and roast for an additional 10 minutes.
- Remove the baking sheet from the oven and set it aside.
- Lay the puff pastry sheet on a clean baking sheet and spread it with the tomato spread, leaving a 4cm (about ½ inch) border.
- Arrange the roasted vegetables in a pile in the center of the pastry and gently fold in the edges to create a pastry border.
- Scatter the halved cherry tomatoes over the top.
- Bake the tart for 15 minutes or until the pastry is golden brown.
- Drizzle the tart with the spinach pesto and sprinkle it with the chopped hazelnuts.
Notes / Tips / Wine Advice:
Serve the rustic vegetable tart with a generous green salad.
Enjoy your Rustic Vegetable Tart with Spinach Pesto, a delightful and colorful meal!
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