Vegan Tomato-Pesto-Zucchini Tart

J claims that cheese is the “most overrated food ever.” I am a huge cheese fan, or at least I used to be. I’ve been making recipes that call for cheese and leaving the cheese out lately. I find I don’t miss it. Maybe it is overrated?

Anyways, I was doubtful about making a tomato basil tart without any kind of cheese, but this turned out to be awesome! J went back for thirds, and is happily eating the leftovers as I type. The only draw-back is that it’s not so pretty (hence, no picture). The tomatoes on top are lovely, but the pesto turns a brownish-green. It could be pretty if you cover the pesto with enough tomatoes. As it was just J and I, I did not make the effort. Anyway, give it a whirl. It’s a great vegan entree.

1 vegan pie crust for a nine-inch tart pan

Pesto

1/2 bunch basil

1/2 cup chopped, toasted nuts (I used walnuts,  but pinenuts and almonds also work)

3 cloves garlic

salt and olive oil to taste (go heavy on the salt to make up for the cheeselessness)

Throw all this in the food processor until it looks like pesto

Tart Filling

3 large tomatoes, seeded and thinly sliced (set seeds/insides of tomatoes aside, don’t throw them away)

1 lb zucchini grated, and sauteed until it’s mushy and you cannot press liquid out of it

Directions

Preheat oven to 375 degrees

Spread a layer of pesto on the bottom of the tart, then a layer of zucchini, then tomato slices

Repeat this once more

Bake until crust is brown, and separating from the sides of the tart pan. Serve with the tomato seeds/insides