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    Plant-Based Tomato Tart

    Fresh Ideas ImageFresh Ideas
    Plant-Based Tomato Tart
    Preparation time is 25minutes
    Cook time is 20minutes
    Total time is 45minutes
    Serve is for 4 people
    Difficulty level: 3 out of 4

    9 Ingredients

    Number of servings
    4
    • 1/2 cup pine nuts
    • 1 cup basil leaves
    • 1/3 cup extra virgin olive oil
    • 1 clove garlic, chopped
    • 1/2 cup cashews, soaked (see Tip)
    • 300grams silken tofu, drained
    • 6 sheets filo pastry
    • 50grams Flora Plant dairy-free buttery, melted
    • 640grams mix-a-mato tomatoes, halved

    Nutrition per serving

    Protein
    13.9grams
    Sugars
    7.9grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    With its crispy filo pastry, and mouth-watering pesto and tomato filling, this plant-based tomato tart recipe is perfect for a weekend brunch or picnic treat.

    Method

    Step 1 of 5

    Preheat oven to 200°C/180°C fan-forced. Grease a 25cm round loose-based fluted tart pan.

    Step 2 of 5

    Place pine nuts, basil, oil and garlic in a food processor and process until smooth. Reserve 1 tbs pesto. Add cashews and tofu to processor and process until combined.

    Step 3 of 5

    Brush each pastry sheet with buttery. Layer pastry sheets to form 2 stacks of 3 sheets. Place one stack over base and side of pan. Layer remaining stack in opposite direction to completely line base and side of pan. Fold edges in to form a border.

    Step 4 of 5

    Spoon pesto mixture into tart case. Smooth top and bake for 20 minutes or until pastry is golden brown and filling is just firm to touch.

    Step 5 of 5

    Top tart with tomato, extra pine nuts and extra basil. Serve drizzled with reserved pesto.

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