Can you dig this; Mediterranean Tart tastes like an adventure in Greece or a stroll through the streets of Venice. I love feasting and celebrating with seasonal vegetables; even when they’re not in season per se. Everyone’s corner of the world has their own harvest festivals from multiple varieties of berries, apples, peaches, and even the Portland VegFest here. Regardless, one of my favorites is the Garlic Festival. Yes, there is garlic in this here Mediterranean Tart.

A myriad of vegetables tossed with a flavorful creamy pesto sauce and seasonings which bakes up tender crisp. I have to say, it truly tastes better than the picture (no filter, promise). Also, as I get constant requests for vegan alternatives, I would highly recommend Portland Fresh for pesto. It’s vegan, but you wouldn’t know it; they cast some kind of magic in their kitchen.

The crust is a mix of ground walnuts and almonds, which presses straight into the tart pan. Making the crust regular or gluten free is simple. For regular, use all-purpose flour. Otherwise, use my Gluten Free Flour for a 1 to 1 substitute. Super easy either way.

After the crust is pre-baked it’s ready for the veggie medley! Woot! Woot! The vegetables, including garlic, artichoke hearts, and optional bacon, is tossed with the creamy pesto sauce baked for 20 minutes. Love at first sight & bite. Don’t forget about my Olive Tapenade, if you are really going for a full on Mediterranean event.

Now, here’s a tip: the pesto sauce may not look like enough, but trust me, it is the perfect amount to coat the veggies for baking. However, the first time I made this, I went crazy SUPER saucy. Even though it tasted good, it masked the flavors of the vegetables somewhat. So, step away from adding mega sauce, no matter how good it is.

This is what you want; seasoned roasted Mediterranean vegetables on a savory nutty crust. Whether this is for brunch or dinner, you’re set. Life is What You Bake It!

Pin

Print

Mediterranean Tart

Recipe by Portlandia Pie Lady

0.0 from 0 votes

Course: Brunch, DinnerCuisine: MediterraneanDifficulty: Medium-Easy

Mediterranean vegetables tossed with a flavorful creamy pesto sauce and seasonings which bakes up tender crisp,with a savory walnut-almond crust.

Servings

8

Prep time

30

minutes

Baking Time

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 tablespoons pesto (see note to veganize)

• 3 tablespoons mayonnaise (see note to veganize)

• 3 slices a small red onion, cut rings in half

• 1/2 cup ripe cherry tomatoes, cut in half

• 3 cloves garlic, chopped

• 5 small to medium mushrooms, sliced

• 1/2 -half of a small zucchini, cut in half lengthwise & then into 1/4-inch slices

• 1/2 -half sweet red pepper, cut into strips

• 1/3 cup chopped artichoke hearts

• 1/2 cup greek or green olives, cut in half

• 6 slices bacon,cooked and crumbled (omit for vegan) (optional)

• 1/4 cup Parmesan cheese, grated (see note to veganize)

• 1 teaspoon oregano

• salt & pepper to taste

• 1 prepared Walnut-Almond crust

• Walnut-Almond Crust

• 1/3 cup finely ground walnuts

• 1/3 cup almond flour

• 3/4 cup gluten free flour or all-purpose flour

• 1/3 cup quick oats (blend in blender until finely ground like flour)

• 3/4 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/4 cup olive oil

• 1 egg beaten (see note to veganize)

Directions

• Walnut-Almond Crust
• Preheat oven to 400.
• In a large bowl, stir all of the dry ingredients together.
• In a separate bowl beat the egg and olive oil together. Pour all at once into the crust mixture and stir with a large fork until it forms into dough.
• Press the dough evenly into a 9-inch tart pan.
• Bake for 15 minutes, remove from oven and add vegetable filling below.
• Assembly and Baking
• In a large bowl stir together the Parmesan cheese, mayo, and pesto.
• Toss in all of the veggies into the creamy pesto cheese mixture, stir until all veggies are coated.
• Stir in a few dashes of salt and pepper, oregano, and cooked crumbled bacon.
• Spoon the entire vegetable mixture onto the pre-baked crust. Bake tart at 400 F for 20 minutes

Equipment

• 9-inch tart pan (removable bottom is great, but not necessary)

Notes

• Notes to Veganize Tart: 
• Portland Fresh has a vegan pesto sauce that can be used in place of regular pesto.  Any vegan pesto sauce is great: https://portlandfresh.com/
• Substitute nutritional yeast for parmesan cheese. 
• Substitute vegan mayo for regular mayo. 
• To Veganize & Make Crust gluten free: 
• For the egg: Mix 2 tablespoons ground flax seed with 1/4 cup water and let soak for 2 minutes before stirring into crust.  
• Use gluten free flour in place of all-purpose flour.