This pretty and awesome pesto tart with assorted tomatoes is as pleasing to the eye as it is to your taste buds! Check it out!

Grilled Pesto Tart With Assorted Tomatoes [Vegan]



1 tart

Cooking Time




For the tart crust:

  • 4 1/4 cups white spelt flour
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

For the herb pesto:

  • 1 bunch parsley
  • 4 garlic cloves
  • 6 Kalamata olives, pitted
  • 1/4 cup plus 1 tablespoon olive oil
  • 2 tablespoons pine nuts
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt

For the topping:

  • 1 pound assorted tomatoes
  • 1 tablespoon olive oil


  1. For the tart crust, mix all the ingredients with 1/4 cup water, stirring with a wooden spoon. Knead the dough well by hand for 10 minutes on a floured work surface. Put the dough in a bowl, cover and rest in the refrigerator for 20 minutes.
  2. Preheat the pizza stone.
  3. For the pesto, combine all the ingredients in a blender and process until smooth.
  4. Roll the dough out on a floured work surface into a disk 1/8-inch, lay it on the preheated pizza stone and spread with the pesto.
  5. Slice the tomatoes, lay them over the tart crust and drizzle well with the oil.
  6. Place the pizza stone on the grill, close the lid and bake at 400°F or 12 to 15 minutes.


In spring you can top this with fresh green asparagus, and this pesto tart goes wonderfully with pieces of black salsify or parsnip in autumn and winter.


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