Mediterranean vegetables tossed with a flavorful creamy pesto sauce and seasonings which bakes up tender crisp,with a savory walnut-almond crust.
Author: Portlandia Pie Lady
Equipment
9-inch tart pan (removable bottom is great, but not necessary)
Ingredients
3tablespoonspesto (see note to veganize)
3tablespoonsmayonnaise (see note to veganize)
3slicesa small red onion, cut rings in half
1/2cupripe cherry tomatoes, cut in half
3clovesgarlic, chopped
5small to medium mushrooms, sliced
1/2-halfof a small zucchini, cut in half lengthwise & then into 1/4-inch slices
1/2-halfsweet red pepper, cut into strips
1/3cupchopped artichoke hearts
1/2cupgreek or green olives, cut in half
6slicesbacon,cooked and crumbled (omit for vegan)(optional)
1/4cupParmesan cheese, grated (see note to veganize)
1teaspoonoregano
salt& pepper to taste
1preparedWalnut-Almond crust
Walnut-Almond Crust
1/3cupfinely ground walnuts
1/3 cupalmond flour
3/4cupgluten free flour or all-purpose flour
1/3cupquick oats (blend in blender until finely ground like flour)
3/4teaspoonsalt
1/2teaspoongarlic powder
1/4cupolive oil
1eggbeaten (see note to veganize)
Instructions
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 & 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
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.