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Roasted pepper and onion pesto tart

Niomi Smart's pepper & onion pesto tart

Eat Smart with Niomi

"This is a great one to make ahead. When I'm busy I often find it hard to make lunch from scratch, so I sometimes make it the night before so I know I will have something wholesome, filling and tasty ready and won't end up buying something less nutritious on the go".

INGREDIENTS (SERVES 6-8)

TOPPING

Olive Oil

2 red onions, peeled and each cut into 8 wedges

3 red or yellow peppers, dressed and sliced

SWEET POTATO TART BASE

1 small sweet potato 200g, peeled

150g spelt flour, plus extra for dusting

150g wholewheat flour

60ml olive oil

Pink Himalayan or sea salt

BRAZIL NUT PESTO

2 Garlic cloves, peeled

225g unsalted raw brazil nuts

3 large handfuls of fresh basil leaves

3 large handfuls of spinach

3 tbsp. apple cider vinegar

100ml extra virgin olive oil

METHOD

Preheat the oven to 190 degrees grease a 20 x 25cm shallow baking tin with olive oil

Place the onion wedges and pepper slices in a roasting tray, drizzle with olive oil and roast in the hot oven for 40 minutes until cooked through and browned, tossing occasionally.

To make the base, chop the sweet potato into chunks and steam for 15 minutes and allow to cool.

Mix together the flours and a pinch of salt, then stir in the olive oil and 60ml water. Mash the sweet potato and use your hands to fully combine the mixture.

Flour a surface and roll out the dough to cover the base of the tin. Roll it over the tin and gently press the outer edges and corners. Use a knife to scrape away the excess from the edges. Add greaseproof paper and baking beans and bake for 15 minutes.  

Make the pesto by adding all of the pesto ingredients except 25g of the Brazil nuts to a food processor and blending for 1-2 minutes or until smooth.

Remove the paper and baking beans after 15 minutes, then return the tart case to the oven for a further 5 minutes.

Remove from the oven and generously spread the pesto on top of the base. Add the roasted veg, chop and sprinkle over the reserved brazil nuts and bake for a further 5-7 minutes until golden and cooked through. Serve hot or cold with a lovely green salad.

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