Roast Pumpkin & Tomato Tart

with vegan basil pesto

Lovers of Mediterranean flavours, this one is made just for you. A simple array of ingredients, but with an incredible depth of flavour and variety in texture that will make you savour each and every bite. The creaminess of pumpkin and goats cheese, the richness of tomato, and the freshness of the basil pesto on a bed of crunchy puff pastry creates the perfect flavour harmony reminiscent of warm European nights.

What we love most about the dish is the basil pesto, made vegan friendly with Nutritional Savoury Flakes instead of the usual parmesan cheese.


Puff pastry

tomato vine, truss and coloured

¼ kent pumpkin

1 tsp fennel seeds

1 tbsp pine nuts

goat cheese (omit if dairy free is required)

1 clove of garlic

1 large bunch of fresh basil

Pinch The Wholefood Pantry salt

1/3 g pine nuts

3 tablespoons extra virgin olive oil

1/4 cup The Wholefood Pantry vegan savoury flakes

  1. Cut pumpkin into moons, 1/2 inch thick.
  2. Place on baking tray, drizzle with olive oil, salt, pepper and fennel seeds. 
  3. Bake in 200 c oven for 30 minutes, or until softened but not completely roasted, as they will be put back in the oven with the assembled tart.
  4. Place frozen pastry sheets on a lined tart tray and score around a border 2cm in from the edge around the pastry, lightly prick the pastry with a fork and brush with olive oil. 
  5. Meanwhile, slice tomato and place on paper towel to absorb excess juice. You can leave the smaller vine tomatoes whole for as they will roast through.
  6. Arrange pumpkin and tomato on pastry staying inside the border, and place in the oven for 20 minutes, then scatter over pine nuts to lightly toast for a further 3-5 mins until golden. 
  7. Meanwhile make the pesto by placing garlic, basil, salt and pine nuts in a food processor (or you could do this manually with a mortar and pestle). Blend until combined. 
  8. Then add in olive oil and savoury flakes and blend again for a few seconds to make a paste. If you prefer a runnier pesto, you can add a little water at this point and blend again. Set aside.
  9. Remove from the oven and add teaspoons of pesto and little morsels of goat cheese around the tart. Top with a few more basil leaves, cut into squares and serve hot.


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