Are you looking for a tasty dish for a beautiful summer evening? This plate pie with vegetables and homemade pesto is what you are looking for! The cake looks cheerful and is also completely plant-based. Enjoy your meal!
Ingredients
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8 slices of frozen puff pastry
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4 tomatoes
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1 eggplant
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1 zucchini
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1 clove of garlic
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½ lemon, the juice
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80 g pine nuts
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30 g fresh basil
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4 tbsp extra virgin olive oil
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2 tbsp nutritional yeast
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Salt and pepper
Preparation
1. Preheat the oven to 180°C.
2. Let the slices of frozen puff pastry thaw for 2-3 minutes on the counter and then divide the slices on a baking tray lined with baking paper.
3. Heat a frying pan and toast the pine nuts, stirring occasionally, until golden brown. Remove the toasted pine nuts from the pan and let cool on a plate.
4. Pick a few basil leaves and keep them aside for garnish. Place the rest of the basil with half of the pine nuts, garlic, nutritional yeast, extra virgin olive oil and lemon juice in a food processor and blend to a smooth pesto.
5. Cut the aubergine, courgette and tomatoes into thin slices of about 3 mm.
6. Spread the homemade pesto over the puff pastry, leaving about 1 cm free from the edge. Then divide the slices of aubergine, courgette and tomatoes alternately in a straight line from one short side to the other short side. Repeat this step until the puff pastry is covered and you have a nice ratatouille.
7. Bake the tart in the preheated oven for 25 minutes until the puff pastry is golden brown. Remove the pie from the oven, cut into pieces and garnish with the remaining fresh basil.
This recipe is part of the #zokanhetook campaign. For more vegetable inspiration, look at zokanhetook.nu.
Number of persons
4
