HOME > Recipes > Lunch > Spring Vegetable and Red Pesto Tart

Spring Vegetable and Red Pesto Tart

Celebrate spring with this yummy veggie tart. As seen on Expresso Morning Show or Afternoon Express on SABC 3.   Recipe by Teresa Ulyate

INGREDIENTS

For the pastry

  • 200g spelt flour
  • 100g salted butter, cubed and chilled
  • 4 tablespoons cold water

 

For the dried tomato pesto

  • 1 tightly packed cup of dried tomatoes
  • 1 ½ cups boiling water
  • 1 tablespoon sesame seeds
  • 1/3 cup olive oil
  • 1 small clove of garlic
  • small pinch of paprika
  • ¼ teaspoon onion powder
  • pink salt and pepper

For the filling

  • 1 tablespoon salted butter
  • 3 small courgettes (about 150g), grated
  • 1 large leek, chopped
  • 150g chard, chopped
  • small bunch of chives, chopped
  • pink salt and pepper
  • 3 eggs
  • 300ml Clover fresh milk
  • 1 teaspoon dried Italian herbs

Method

To make the pastry:

  1. Put the spelt flour and butter in the food processor and whizz for a few seconds until the butter has been incorporated.
  2. Add the cold water and whizz for another few seconds.
  3. Tip the contents onto your work surface and press together into a dough.
  4. Add another few drops of water if the dough is too dry.
  5. Press into a disc, wrap in cling film and pop in the fridge while you prepare the pesto and veggie filling.

To make the pesto:

  1. Put the dried tomatoes in a small bowl.
  2. Cover with the boiling water and leave to stand for 15 minutes.
  3. Place the sesame seeds in a small frying pan over a medium heat. Toast the sesame seeds until golden brown.