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You can prepare the tomatoes, tart dough and arugula pesto up to a few days before. If you do it all on the same day, leave time to let the tomatoes hang out in the oven.
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For the tomatoes:
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Preheat oven to 425.
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Cover baking sheet with foil and throw on tomatoes (cut the larger ones into chunks).
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Add garlic.
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Drizzle with olive oil and a few shakes of sea salt.
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Bake for 40 minutes, then leave in turned off oven for an hour.
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Remove from pan and (if not using right away) store in plastic container in the refrigerator.
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For the tart crust:
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Put all ingredients in food processor (EXCEPT FOR THE WATER)
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Pulse until mixture resembles coarse meal.
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Pour over ice water a little at a time and pulse until mixture comes together.
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Turn mixture out onto lightly floured surface and knead into a ball.
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Flatten to a 6 inch disk, cover with plastic wrap and refrigerate a few hours or overnight.
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For the pesto:
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In a running food processor, toss in the garlic cloves until finely chopped.
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Add arugula and process until well combined.
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Add nuts and process until a paste is formed.
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Add nutritional yeast and olive oil and process until smooth.
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Add salt to taste and store in air tight container in refrigerator.
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Tart Day!
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Preheat oven to 350 F.
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Take out dough and allow to come up in temperature for about 20 min.
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Roll dough out on lighlty floured surface to a diameter about 2 inchaes larger than tart or pie pan.
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Form to pan and allow edges to hand over. Fold edges under and pierce with fork as pictured.
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Bake until golden, about 20 min.
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Allow to cool a bit (so you don't burn yourself!) and spread on a layer of pesto.
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Sprinkle on a cup of shredded mozzarella.
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Add tomatoes (if there seems to be a lot of liquid, drain in strainer first)
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Sprinkle on mushrooms (or peppers/onions) if using
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Sprinkle on another cup of cheese.
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Bake for 30 minutes, covering edges if they get too brown.
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Sprinkle with a little vegan parm and serve.
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Roll