Balsamic Tomato Peppers Tart with Pine Nut Pesto
For the tart
- Rectangle of vegan puff pastry
Use a sharp knife to score a border 1 cm around the edge.
Bake in a 180C oven for 10 minutes
2 tablespoons olive oil
1 red onion, sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
Put all the sliced veg on a baking tray and mix the oil and seasonings well.
Bake for 10 minutes
For the cherry tomatoes
1 branch of cherry tomatoes on the vine
1 garlic clove, finely sliced
1 tablespoon balsamic vinegar
1 tablespoons olive oil
Salt + freshly ground black pepper
1 tablespoon chopped oregano leaves
Toss together the tomatoes, garlic, vinegar, and olive oil on a large, rimmed baking sheet.
Season with salt and pepper.
Roast at 180C for 20 to 25 minutes, until the tomatoes are tender. Remove from the oven.
Vegan Pine Nut Pesto
100g pinenuts, toasted for 6 minutes in 180C oven
½ lemon, juiced
1 garlic clove peeled
1 tablespoon olive oil
¼ cup water
¼ teaspoon salt
5-6 basil leaves
Put all the ingredients into a food processor and whizz until smooth. Add more water/lemon juice if required to loosen it.
Assembling the tart
Pile the lightly baked veg onto the baked puff pastry tart. Dot with the pine nut dressing and sprinkle with oregano leaves. Serve with a green salad.