Roasted vegetable tart recipe

17 ratings

This nutty-based and gluten-free vegan vegetable tart recipe, with a fragrant pesto, is sure to be a Sunday lunch crowd pleaser. See method

Ingredients

If you don't have red onions, try using white, brown or spring onions

of the reference intake
Carbohydrate 23.3g Protein 8.3g Fibre 4.7g

Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato, tomatoes, onion, vinegar and oil in a roasting tin, season, toss then roast for 30-35 mins.
Reduce the oven to gas 4, 180°C, fan 160°C. Roast the pumpkin seeds, almonds and cashews in a baking tray for 6-8 mins, until they go a shade darker. Blitz in a food processor with the remaining base ingredients and a little salt until a sticky dough forms.
Shape the dough into a rough log. Place between two sheets of nonstick baking paper and roll out to a thin 36cm x 25cm rectangle. Even out the edges with your fingers. Remove the top layer of paper and slide the tart and bottom layer of paper onto a tray. Bake in the oven for 15-20 mins, until golden. Remove and leave to cool.
To make the pesto, blitz the basil, nuts, garlic and ½ tsp salt in a food processor. Add the oil gradually, whizzing until combined. Dollop the pesto over the tart base, leaving an edge.
Top with the veg and scatter over some basil. Serve at room temperature.