Bethany's Vegan Kitchen

Flaky golden puff pastry, topped with homemade spinach and basil pesto, red onion and tomato. Perfect for a quick, light midweek meal. If you prefer you can use shop bought pesto. Most supermarkets carry vegan pesto, it will be in the free from section

Yield; Six servings (approx 300kcal per serving) Cook time; 25 minutes

For the pesto, you’ll need;

1. 75g/2.5oz wilted baby spinach
2. One tablespoon of lemon juice
3. 25g/0.9oz pine nuts
4. 20g/0.7oz grated dairy-free parmesan, grated
5. One teaspoon of dried basil
6. One pinch of salt

Method;

• Pop the spinach into a sieve, and pour a little boiling water over leaves until they wilt. Once the start to wilt leave them for a couple of minutes to cool
• Add the spinach into a food processor, along with the rest of the ingredients listed, then just blitz it until smooth

For the tart you’ll need;

1. The pesto you made earlier
2. One pre-rolled sheet of puff pastry
3. Three ripe vine tomatoes
4. One red onion
5. A splash of unsweetened plant milk
6. A pinch of salt and black pepper
7. Half a teaspoon of dried mixed herbs

Method;

• Allow the pastry to come to room temperature, once it does carefully unroll it
• Use a knife to gently score a line into the pastry one centimeter from the edge, brush the outer pastry with a little plant milk
• Use the back of a spoon to evenly spread the pesto on the rest of the pastry
• Thinly slice the tomato and red onion, then alternately layer them on top of the pesto
• Sprinkle over a pinch of salt and pepper, then finally sprinkle over the herbs
• Bake at 220ºC/200ºC fan assisted/400ºF for 25 minutes, then slice and serve. I briefly removed the tart from the oven to sprinkle over a few spinach leaves a couple of minutes before it was done. This is optional though, as it was only really done for presentation, but I thought I’d mention that incase you want to do this too