Tomato Pesto Tart

Ingredients

Pastry

• 1 3/4 cups spelt flour
• 1/2 tsp salt
• 8 tablespoons cold-pressed canola oil
• 2 tablespoons water
• 1/2 cup walnuts, roughly chopped

Filling

• 2-3 tablespoons olive oil
• 1/2 onion, thinly sliced
• 3 tablespoons pesto
• 12 oz ripe tomatoes, thinly sliced
• salt and black pepper
• a few fresh basil leaves, to garnish

Directions

Pastry

1. Preheat the oven to 400°F.
2. 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.
3. Put into the oven--no need to weight it down--and bake for 6-8 minutes. Remove from the oven.

Filling

1. Meanwhile, heat 1 tablespoon of the olive oil in a pan, add the onions, cover, and cook gently for 10-15 minutes, until tender.
2. 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.
3. 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.

Attribution

30-Minute Vegeterian by Rose Elliot