Tomato Filo Tart with Pesto Recipe
This recipe is rated 4.5 out of 5.
Protein-packed
Refined sugar free
Easy peasy
Baking
Comfort food
Holidays
Entertaining
Lazy dinners
Main meals
Check out the warm, Italian-summer glow on this tray of flaky, savoury goodness. It’s so beautiful and delicious it might just deserve a spot on your festive table at Christmas lunch!
You will need
Serves 4
For the pastry base:
- 6 sheets of filo pastry, thawed but chilled*
- 1/4 cup olive oil
For the tofu filling:
- 300g firm tofu
- 1/2 lemon, juice and zest
- 2 cloves garlic, peeled
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 cup plant-based milk, such as almond, soy or coconut
- 1 cup tomatoes of choice, sliced
For the pesto:
- 1 1/2 cups basil leaves
- 1/4 cup olive oil
- 1/2 lemon, juice and zest
- 3 tablespoons toasted pine nuts
- 1/2 teaspoon salt
Recipe: Rainbow Nourishments
Directions
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Step 1
Preheat the oven to 180°C and line a baking tray with baking paper.
-
Step 2
Before separating the filo sheets, cut the entire slab of filo in half width-ways to form two slabs of smaller filo rectangles. Stack them on top of each other and set them to the side of your assembly area.
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Step 3
Gently peel off the top filo rectangle and lay it in the centre of your lined baking tray. Use a pastry brush (or your fingertips) to paint it lightly with oil, and layer the next filo rectangle on top. Brush that rectangle with oil too, and repeat this process until you have an oiled stack of 10 sheets of pastry.
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Step 4
To make the filling, add the tofu, lemon juice, lemon zest, garlic, nutritional yeast, and salt to a food processor Process until the tofu is broken down, then add the milk and continue processing until smooth.
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Step 5
Spread the tofu filling on the filo pastry, leaving a 2cm border of bare filo along each edge. Arrange the sliced tomatoes on top.
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Step 6
Fold up the edges of the filo to form a crust
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Step 7
Bake the tart in the oven for 20 minutes or until the edges are golden brown.
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Step 8
To make the pesto, add all ingredients to a food processor and process until it forms a paste. Set aside some extra pine nuts and basil leaves for your garnish.
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Step 9
Serve the tart warm with dollops of pesto on top and garnishes as desired.
Hot tip!
* Filo pastry is normally made with just flour and water so is naturally plant-based. You can buy it frozen or chilled from your local major supermarket.
Check out these other accidentally vegan products you can find at the shops!
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Recipe: Rainbow Nourishments
