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Vegan Pesto and Parmesan Tart

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Vegan Pesto and Parmesan Tart

Normally, pastry based dishes don’t show up under the ‘quick and easy’ heading in our house. But this is about to change. Having used Jus-Rol puff dairy free pastry for a nice tapas recipe it dawned on me that it would be fabulous to use for a quick supper.

So…for a simple, lovely tea a tart is the way to go so here is our Vegan Pesto and Parmesan Tart. Pair it with some salad and you’ve a quick supper or a nice lunch dish.  Use Scala’s Free From Pesto and Violife cheese to ensure the entire dish is dairy free.

Free From: Dairy, Eggs

Contains: Gluten, Nuts, Soya

Dairy Free Pesto and Parmesan Tart

Quick, easy supper dish that thanks to Jus Rol and Scala is dairy free! (but has pine nuts in the pesto)
By: Allergymums
  • March 22, 2019
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Vegan Pesto and Parmesan Tart Allergy Mums
Ingredients
  • Pack Jus-Rol puff pastry
  • Sacla Free From Basil Pesto – I used about half a jar
  • ½ cup Violife Parmesan - grated
  • 1 cup Cherry or Pomodoro tomatoes sliced in half
  • 10 green olives
  • 8 black olives
  • ¼ cup sun dried tomatoes
  • 1 ½ red onions – thinly sliced
Directions
Step 1
Unroll the pastry and place on the baking sheet – with the parchment paper that comes with the pastry. There is no need to use your own.
Step 2
Scatter the thinly sliced onions on top.
Step 3
Mix the Pomodoro or cherry tomatoes with 1 tablespoon of Free-From Pesto and scatter on top along with the olives and sun dried tomatoes. Now add a few dollops of pesto over the entire tart. Make sure you aren’t leaving the edges bare.
Step 4
Crimp the sides of the pastry to create a little wall of pastry (I’m sure there’s a proper word for that!).
Step 5
Grate the Violife Parmesan and scatter on top of the other ingredients. You may use less or more ‘cheese’ according to taste.
Step 6
Bake for 18-20 minutes in a hot oven. Serve immediately with a nice salad and some raw carrots.
Step 7
Variation-I grilled some peppers and courgettes until nicely charred and then peeled the peppers to get rid of the skins. Chopped up they make a nice tart with some chorizo, onions and Violife cheese.

If you’re after a pasta dish instead – here’s our Vegan Courgette, Lemon and Pine Nut Pasta

Vegan Pesto and Parmesan Tart Allergy Mums

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