Fill your home with the delicious, herbal aroma of roasted tomatoes, fragrant thyme and buttery puff pastry. Eat the Rainbow: Vegan Recipes Made with Love cook book
do you want:
For Spicy Red Pesto:
1 (9-ounce) jar sun-dried tomatoes in oil
4 tablespoons pine nuts
¼ cup fresh parsley
2 cloves of garlic
½ cup olive oil
Half a teaspoon of chili powder
1 teaspoon dried chili flakes
1 teaspoon smoked paprika
Half a teaspoon of salt
For the tart:
1 (11¼-ounce) package pre-rolled vegan puff pastry, room temperature
1 tablespoon olive oil
For the topping:
1 (3½-ounce) block vegan mozzarella, shredded
8 cherry tomatoes, halved
¼ cup pitted black olives, chopped
8 fresh thyme sprigs
¼ cup fresh basil leaves
eat the rainbow
what do you do:
- Preheat oven to 400 degrees and line a 13-inch pizza tray or large baking sheet with parchment paper.
- For Spicy Red Pesto, in a food processor, add all ingredients and blend for 2 minutes or until smooth.
- Roll out the puff pastry and cut out a large heart using a butter knife. Brush olive oil on top and place on a tray. Spread the pesto over the pastry, leaving a 1-inch gap around the edges. Top with mozzarella, tomatoes, olives and thyme and bake for 15 minutes, until puffed and golden. Remove from oven and serve.