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Rustic Pesto and Heirloom Tomato Tart [Vegan]

Heirloom tomatoes are some of the most impressively colorful fruits out there. They range from dark purple to sunshine yellow, and can be as small as a Roma tomato or as big as a navel orange. You’ll find the best ones at the best prices in July and August when they’re in season, but no matter when you get them, use them quickly. Their shelf life is shorter than that of their classic red brethren. If you can’t find heirloom tomatoes in your area, you can make this recipe with Roma or plum tomatoes instead.

Rustic Pesto and Heirloom Tomato Tart [Vegan]

This Recipe is :

Dairy FreeVegan



  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¼ teaspoon salt
  • ¼ cup olive oil


  • 3 tablespoons olive oil
  • 1 cup fresh basil leaves
  • ½ cup fresh spinach leaves
  • 3 cloves garlic
  • ¼ cup sun-dried tomatoes
  • 1 tablespoon nutritional yeast

To Assemble:

  • 12 ounces small heirloom tomatoes, thinly sliced
  • 3 Campari or small Roma tomatoes, thinly sliced
  • 2 tablespoons pine nuts
  • Cornmeal, for dusting
  • Sea salt and ground black pepper


  1. Make the dough: In a large bowl, whisk together the flours and salt. Blend in the olive oil, then gradually add water, using up to ½ cup, until you can form the dough into a ball.
  2. Loosely wrap the dough in plastic wrap and press it into a disk. Refrigerate for 20 minutes.
  3. Make the pesto: In a food processor, combine all the pesto ingredients and process to a smooth paste.
  4. Assemble the tart: Preheat the oven to 425ºF.
  5. While still wrapped loosely in plastic wrap, gently roll the dough into an even circle. Brush with some of the pesto. Then, place a layer of the tomato slices on the dough, overlapping them slightly and leaving a ½-inch edge clear for the crust. Make two to three layers of tomato slices, drizzling a little pesto between each layer and saving the most colorful tomatoes for the top layer. Using a spoon, place dollops of pesto across the top of the tart in any spots where the tomatoes have left pockets. Drizzle the pesto oil over the top, then sprinkle evenly with the pine nuts. Gently fold the edges of the dough over the filling, leaving the center exposed.
  6. Dust a pizza stone or cookie sheet with cornmeal. Gently move the tart to the pizza stone or cookie sheet. Sprinkle two pinches of salt and pepper over the top of your tart.
  7. Bake for 20 to 30 minutes or until the crust is a light golden brown.


SpinachSun-dried TomatoesTomatoes




Annie and Dan Shannon live happily ever after in Brooklyn, NY with their new daughter and their spoiled cats. Their first book Betty Goes Vegan won VegNews magazine’s Cookbook of the Year award in 2013. She has worked at a number of animal advocacy organizations, including the Humane Society of the United States. Dan is Senior Strategy Director at Purpose, where he helps non-profit organizations build more engaged communities of supporters.

Mastering the Art of Vegan Cooking: Over 200 Delicious Recipes and Tips to Save You Money and Stock Your Pantry




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