
This Pesto Rose Tart is a beautiful and delicious dish for the family. Impress your dinner guests by surprising them with this lovely tart.
This recipe does take a couple of hours to make but it is so worth the wait. I love pesto with just about anything, so for me this was perfect. The pesto soaks into the tart base while cooking which adds extra flavour to the base. However, if you would like to add extra flavour to the base use an almond flour to perfectly compliment the nuts in the pesto. Another alternative is to add a teaspoon of dried basil to the base mix.
If you are really in the cooking mood, you could try making your own pesto as well! We have a delicious green pesto recipe that would be perfect for this dish! Find our pesto recipes here
The vegetables you use are up to you, maybe adjust the recipe for a winter root tart. I suggest using colourful vegetables where you can as this makes the tart look more beautiful.

Nutritional Information for the Whole Tart:
Calories: 1955
Fat: 71.3g
Carbohydrates: 282.2g
Fiber: 22.1g
Protein: 39.4g
Calcium: 15.7mg
Iron: 10mg
I hope you love this as much as we do!
If you have any questions please send us a message. You can message us on here, facebook, instagram or youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook.
Katie
Petso Rose Tart
Ingredients
Base:
200g Plain Flour
75g Vegan Butter
1 Cup Cold Water
Filling:
½ Jar Pesto- Check out our pesto recipes here
3 Medium Potatoes
1 Medium Red Onion
2 Medium Carrots
Method
Preheat the oven to 180c.
Use your hands to mix the flour and butter into bread crumbs.
Then add the water a little at a time, using your hands to knead the mix into dough.
Roll the dough out onto a floured surface to about 2-3 mm thick.
Place the rolled out dough into a greased tart tin.
Use your hands to press the dough into the tart tin.
Cut off any excess dough.
Bake for 30 minutes.
While the tart base is in the oven prepare your filling.
Cut potatoes in half length ways and then cut each half into thin slices.
Cut carrots into thin slices.
Boil the carrots and potatoes for about 5 minutes, until softened slightly.
Cut the onion in half and then cut each half into thin slices.
Drain the carrots and potatoes and dry off slices on a kitchen towel.
When the base has cooked, let cool for a minute.
Layer on the pesto.
Then, starting from the outside of the tart layer the vegetables in the order you like. This will create the rose pattern.
Bake for 40-50 minutes
Serve
Enjoy!
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