Tomato and Pesto Tart with a Walnut Crust
- Yield: 4 servings
Serve with a salad of summer greens, and maybe some baby new potatoes.
- For the walnut pastry
- 1 3/4cups spelt flour
- 1/2teaspoon salt to taste
- 8tablespoons cold-pressed canola oil
- 2tablespoons water
- 1/2cup walnuts, roughly chopped
- For the filling
- 2-3tablespoons olive oil
- 2large onions, thinly sliced
- 3tablespoons pesto
- 1pound 6 oz ripe tomatoes, thinly sliced
- A few fresh basil leaves, for garnish
- Preheat the oven to 400ºF.
- Make the pastry: put the flour and salt into a bowl, pour in the oil and water, and mix gently with a fork until it holds together, then stir in the walnuts.
- Using your fingers, press the mixture into the tart pan, covering the base as evenly as you can, and pushing it up the sides a bit, but you don’t need a high crust edge for this.
- Put into the oven—no need to weigh it down— and bake for 6–8 minutes. Remove from the oven. Meanwhile, heat 1 tablespoon of the olive oil in a pan, add the onions, cover, and cook gently for 10–15 minutes, until tender. Drizzle the pesto over the pastry, then put on the onions in an even layer.
- Arrange the sliced tomatoes on top, slightly overlapping, to cover the tart completely. Sprinkle with some salt, grind some black pepper over, and drizzle with the remaining olive oil. Put the tart back in the oven and bake for about 8–10 minutes, to cook the tomatoes a little.
- Garnish with some torn basil leaves and serve.
Reprinted with permission from Rose Elliot’s 30-Minute Vegetarian © 2013 by Rose Elliot, Sterling Publishing Co., Inc. Photo credits: © 2013 by Myles New.