Roasted vegetable tart recipe

  • Serves 8
  • 10 mins to prepare and 50 mins to cook
  • 482 calories / serving
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This nutty-based, vegan-friendly and gluten-free vegetable tart, topped with a fragrant pesto, is sure to be a Sunday lunch crowd pleaser.

  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.
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  • 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
  • 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

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