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Roasted vegetable tart recipe

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

  • 2 large sweet potatoes, skin on, cut into 2cm wedges
  • 200g cherry tomatoes
  • 2 red onions, peeled and cut into 1cm wedges
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil

For the base

  • 35g pumpkin seeds
  • 125g whole almonds, skin on
  • 40g unsalted cashew nuts
  • 100g whole peeled chestnuts, cooked
  • 75g coconut oil
  • 1 tbsp pure maple syrup
  • 8 sprigs rosemary, leaves removed

For the pesto

  • 60g basil, plus extra leaves to serve
  • 60g unsalted cashew nuts, roasted
  • 2 garlic cloves, peeled
  • 85ml extra-virgin olive oil

Perfect with:

  • Tesco Finest Soave Classico Superiore 75Cl
  • Tesco Finest Albarino Uruguay 75cl
  • Tesco Finest Pouilly Fume 75Cl

Perfect with:

  • Tesco Finest Soave Classico Superiore 75Cl
  • Tesco Finest Albarino Uruguay 75cl
  • Tesco Finest Pouilly Fume 75Cl

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

    Each serving contains

    • Energy

      2000kj
      482kcal       24%

    • Fat

      40g 57%

    • Saturates

      12g 62%

    • Sugars

      8g 9%

    • Salt

      0.5g 8%

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

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Top with the veg and scatter over some basil. Serve at room temperature.

    See more Vegan recipes 

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