Summer’s almost here! It’s time to break out the grill and get cooking! Start your summer off with Grilled Pesto Tart (with assorted tomatoes) from VBQ: The Ultimate Vegan Barbecue Cookbook by Nadine Horn and Jörg Mayer.
I’m actually not a big fan of summer. I know, I know—I’m weird. I just don’t do well in hot weather. The heat makes me cranky, I burn super easily, and don’t even get me started on mosquitos. One of the things I do really enjoy about the season, though, is cooking dinner on the grill in my backyard.
A few years ago, we bought our first house, and were delighted to find a propane-powered grill left behind the shed. It was a few years old, but it looked like it had only been used once. We gave it a good scrub, fired it up, and started cooking. Some of my friends were surprised. “What kinds of food can vegans grill?” It should be more like “What kinds of foods can’tvegan’s grill?” because we were barbecuing just about everything we could get our hands on.
If you’re like my friends and you’re not sure what can be cooked on the barbecue, you’re in luck, because VBQ: The Ultimate Vegan Barbecue Cookbook byNadine Horn and Jörg Mayer is now here to help!
Veggie-grilling newbies will find the information in VBQ: The Ultimate Vegan Barbecue Cookbook invaluable. It’s loaded with information about grills, grilling accessories, and cooking vegan food on the grill. If you have a question about vegan barbecuing, VBQ has the answer.
Once you have your grill and you’re ready to cook, you’re ready to dig into VBQ’s recipes. You’ll find recipes for everything like the standard burger and skewer barbecue fare to things you might not have thought to cook on the grill, such as pizza and salad. (Yes, salad!) Marinades, sauces, and rubs are included too, of course.
- About Barbecuing
- How to Barbecue Vegan Style
- Burgers, Sandwiches & Patties
- Steaks, Sausages & Skewers
- Vegetables—Stuffed, Grilled & Braised
- Pizzas, Wraps & Co.
- Salads—From the Grill… or Otherwise
- Sauces & Basics
- Bread & More
There are so many mouthwatering recipes in VBQthat I had a tough time choosing what to start with. I had my eye on the Peppered Tofu Steaks, but the Grilled Veggie Subs also looked delicious. In the end I went with the Grilled Pesto Tart. I’m a total sucker for pizza with pesto, and I’ve wanted to cook a pizza on the grill for a long time. Plus, the grocery store had gorgeous heirloom tomatoes on sale.
What makes this dish a tart rather than a pizza is the base, which doesn’t include yeast, so it’s more of a flat bread than a crust. The recipe calls for ¼ cup of water, which I found wasn’t enough to make a dough. I ended up adding more water, ¼ at a time, until it reached a dough-like consistency.
I loved this dish. The combination of herb pesto and juicy tomatoes is simply delicious. I added asparagus, since it’s in season now, and it was a nice complement to the tart.
Pizza is super easy to make on the barbecue with the help of a pizza stone, so I will definitely be grilling pizza again soon. I plan on making the Pizza Arrabbiata with Chile Marinara Sauce & Fennel next.
If you’re vegan and you plan on grilling this summer, or if you’re a grilling buff and you want to add more plant-based meals into your diet, you need VBQ: The Ultimate Vegan Barbecue Cookbook!I have many of the book’s mouthwatering recipes marked, and I’ll be cooking my way through it all summer.
Grilled Pesto Tart (with assorted tomatoes)
For the tart crust
- 4¼ cups (500 g) white spelt flour
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the herb pesto
For the topping
- 1 pound (500 g) assorted tomatoes
- 1 tablespoon olive oil
For the tart crust, mix all the ingredients with ¼ cup (60 ml) water, stirring with a wooden spoon. Knead the dough well by hand for 10 minutes on a floured work surface. Put the dough in a bowl, cover and rest in the refrigerator for 20 minutes.
Preheat the pizza stone.
For the pesto, combine all the ingredients in a blender and process until smooth.
Roll the dough out on a floured work surface into a disk 2 mm thick, lay it on the preheated pizza stone and spread with the pesto.
Slice the tomatoes, lay them over the tart crust and drizzle well with the oil.
Place the pizza stone on the grill, close the lid and bake at 400°F (200°C) for 12 to 15 minutes.
Tip: In spring you can top this with fresh green asparagus, and this pesto tart goes wonderfully with pieces of black salsify or parsnip in autumn and winter.
Recipe from VBQ: The Ultimate Vegan Barbecue Cookbook © Nadine Horn and Jörg Mayer, 2018. Photographs copyright © Nadine Horn and Jörg Mayer. Illustrations copyright © Nessa Horn. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
If you enjoyed this dish, you might also like these grilled recipes:
- Grilled Tempeh Salad with Peaches and Pistachios
- Grilled Summer Vegetables with Easy Romesco Sauce
- Grilled Wedge Salad
- Lemon-Rosemary Grilled Tofu Sandwich
I have a copy of VBQ: The Ultimate Vegan Barbecue Cookbook for one lucky winner. Follow the instructions below to enter. The contest ends at midnight on May 30th. U.S. and Canadian residents only, please. Good luck!