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.
Recipes from The Grater Good by Flip Grater.
Published by Koa Press, 2021. Hardcover, $44.95.
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