Grilled Pesto Tart (with assorted tomatoes)
Summer's almost here! It's time to break out the grill and get cooking. Start your summer with Grilled Pesto Tart with Assorted Tomatoes from VBQ: The Ultimate Vegan Barbecue Cookbook.This recipe makes 1 tart or 4 servings.
Ingredients
For the tart crust
- 4¼ cups white spelt flour (500 g)
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the herb pesto
- 1 bunch parsley
- 4 garlic cloves
- 6 Kalamata olives pitted
- ¼ cup plus 1 tablespoon olive oil (75 ml)
- 2 tablespoons pine nuts
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
For the topping
- 1 pound assorted tomatoes (500 g)
- 1 tablespoon olive oil
Instructions
- 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.
Notes
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