Tasty! (photo by Heather)

If the sun ever does come out and you want something amazingly light, easy and vegan to have for dinner, take on a picnic or stuff in your lunch box (the possibilities are endless really), this tart is what you need! I reckon even my dog could make it (she quite frequently runs in to glass doors) it’s that simple!

Serves 4:
  • 3 handfuls of basil
  • 100g chopped mixed nuts
  • Large glug of truffle oil (or olive oil if you don’t have any)
  • Salt and Pepper
  • 500g vegan ready rolled puff pastry
  • Handful of spinach
  • 18 chopped cherry tomatoes
  1. Put the basil, chopped nuts and oil into a food processor and throughly blitz, keep adding oil until it becomes a lovely pestoy consistency and season.
  2. Unroll your pastry, cut into 4 equal rectangles and transfer on to a tray lined with greaseproof paper.
  3. Smother your pastry with your vegan pesto and top with spinach and chopped tomatoes.
  4. Pop in to the oven for 15-20 minutes, until its puffed up and golden brown.
  5. Serve up with your potato salad and enjoy!

For more of Heather’s gorgeous recipes, head over to Hef’s Kitchen


Print Friendly