January 23, 2023

Cheesy Pesto & Roasted Vegetable Puff Pastry Tart (gluten free, dairy free & vegan)

This super quick and easy cheesy pesto and roasted vegetable tart can be put together in a matter of minutes! It tastes delicious and combines a tasty gluten free pasty sheet topped with vegan cheese, pesto and lots of roasted vegetables, perfect for lunch or dinner. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently Asked Questions

Which gluten free puff pastry do you use?

I use one of the Jus Rol Gluten Free Puff Pastry sheets which is my favourite gluten free puff pastry available in most UK supermarkets.

Which Free From pesto do you use?

Any Free From green pesto would work however the most affordable and my favourite is the Asda Free From Green Pesto.

Which vegan cheese do you use?

Any vegan cheese would work however my favourite is the Cathedral City Vegan Cheddar which melts really well.

Can I store this in the fridge and reheat?

Yes – this tart can be sliced and stored in the fridge in an airtight container. It’s great as an option to take to work for lunch to have cold with a salad or you can reheat in the oven for 10 minutes if you’d like it warm.

Print Recipe
No ratings yet

Cheesy pesto and roasted vegetable tart

Prep Time10 mins
Cook Time30 mins
Servings: 4 servings

Ingredients

  • 1 sheet gluten free puff pastry (see FAQs)
  • 3 tablespoons free from green pesto (see FAQs)
  • Handful of grated vegan cheese (see FAQs)
  • 4 asparagus spears (sliced in half)
  • 1/2 a courgette (sliced)
  • Handful of cherry tomatoes (cut in half)
  • 1 Red Pepper (diced)
  • 1 egg (for an egg wash – for a vegan option use dairy free milk)

Instructions

  • Pre heat your oven to 180C and unroll your gluten free puff pastry sheet.
  • Use a sharp knife to score a 2cm ribbon around the outside of the pastry (ensuring you don't cut the pastry). Spread the green pesto over the inside of the rectangle and sprinkle over the vegan cheese.
  • Add the vegetables (asparagus, courgette, tomato and pepper – you can add any additional vegetables too) so they cover the pesto and cheese layer.
  • Fold the outside of the pastry up and over the filling, starting with the long edges and then the short. Brush the sides of the pastry with an egg wash or dairy free milk alternative.
  • Bake in the oven for around 30 minutes, until the pastry is golden brown.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.