Making this tart is as simple as making a sandwich. Make a basic oat pastry shell, fill it with chargrilled vegetables and top with pesto sauce. It couldn't be simpler. Once the pesto is made you can use it with many other things. Just store it in a jar in the fridge with some lemon and olive oil squeezed over the top. It will keep for 3 - 4 days.
To make the pesto, combine all the ingredients together in a blender and blend until almost smooth, leaving texture in the sauce to make it interesting.
Preheat the oven to 160 degrees Celsius.
Brush the zucchinis, mushrooms and tomatoes lightly with the olive oil then roast for 20 minutes.
Turn the oven down to 150 degrees Celsius.
Spread the pesto over the base of the pastry shell, layer the vegetables on top, cover with foil and heat through in the oven for 20 minutes.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 60 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1678 kj |
| Calories | 401 kcal |
| Fat | 23.7 g |
| Saturated Fat | 2.3 g |
| Total Carbohydrate | 33.2 g |
| Total Protein | 9.7 g |
| Fibre | 8.5 g |
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