This savory tart has big flavor in every bite. It starts with a rustic whole wheat and oat crust seasoned with fresh rosemary. It's topped with a fresh parsley and walnut pesto, zucchini, and cherry tomatoes that get juicy when roasted.

Cherry Tomato and Pesto Tart [Vegan]



For the Crust:

  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 3 tablespoons sesame seeds
  • 1/2 teaspoon pepper
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 rosemary twig, finely chopped
  • 1/3 cup olive oil
  • 1/3 cup soy milk

For the Tart:

  • 20-25 cherry tomatoes, halved
  • 7 ounces jarred roasted red peppers
  • 2 big garlic cloves
  • 1/2 bunch parsley and fresh mint
  • 1 tablespoons walnuts
  • 4 tablespoons olive oil, divided
  • 1 zucchini, thinly sliced
  • 3.5 ounces potato, cooked and mashed
  • Salt and pepper, to taste


To Make the Crust:

  1. In a baking sheet lined with parchment paper roast for 8 minutes sesame seeds and rolled oats. Allow to cool. In a food processor place oats, sesame seeds, salt, pepper, rosemary, baking powder, and flour.
  2. Pulse until finely ground. In a bowl combine oil with the non-dairy milk. Mix in the dry ingredients and form a dough. Allow to sit for 10 minutes.
  3. Roll out the dough on a surface dusted with flour and transfer the crust to a tart pan. Cover with foil and refrigerate to make the filling.

To Make the Tart:

  1. In a blender place peppers, walnuts, garlic, 2 tablespoons olive oil, herbs, salt, and pepper. Pulse until creamy. Transfer pesto in a bowl and combine it with mashed potato. Spread the pesto mixture on the crust.
  2. Lay down zucchini slices and then the cherry tomatoes. Brush them with olive oil and season with salt and pepper. Bake in preheated oven at 355°F for 45 minutes. Allow to cool before serving.


Crust adapted from Anja's Food 4 Thought.


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