Caprese Tart

Makes 8 individual tarts 

INGREDIENTS 

2 sheets dairy-free puff pastry

50 g red pesto (below)

600 g fresh tomatoes, thinly sliced

100 g vegan mozzarella, thinly sliced

3 tablespoons soy milk

3 tablespoons olive oil

handful of basil leaves

METHOD 

Preheat oven to 200°C. Defrost pastry and cut into 10cm squares. Put approximately 1 teaspoon of red pesto into the middle of each square and spread with the back of your spoon. Place one slice of cheese, then 2-3 slices of tomato (depending on the size of your tomatoes) onto each pastry square. Sprinkle with sea salt and black pepper.

Combine soy milk and oil and brush onto the edges of your pastry. Bake for 20-25 minutes until puffed and golden. Top with basil leaves and serve immediately.

Red Pesto

Makes 1 large jar

INGREDIENTS 

300 g sundried tomatoes

140 g pumpkin seeds

1 teaspoon salt

pinch black pepper

20 g fresh garlic

200 g sunflower oil

5 ml lemon juice

METHOD 

Blend all ingredients together. Taste and adjust if needed. Store in a jar in the fridge for up to 2 weeks and top up with oil when needed.

Tip. Use as a spread, dip, pasta sauce or throw into soups and stews for an umami hit. A firm family favourite is to cook up some spaghetti, stir in a generous dollop of pesto and sprinkle with Parmesan. So simple, so good.