Chimichurri Summer Tarte

Moderate

45

minutes

For

2

servings

To the cook

This goes in

  • 200g planted.pulled Chimichurri
  • 1 zucchini
  • 1 aubergine
  • 40g cherry tomatoes
  • 1/2 lemon
  • 1 Vegan puff pastry
  • 2 tablespoons olive oil
  • 3 tablespoons passata or tomato sauce
  • A pinch of salt
  • A pinch of sugar
  • A pinch of oregano

For the pesto

Ingredients

  • 60g olive oil
  • 2 teaspoons water
  • 1 bunch basil
  • 1 bunch parsley
  • 1/2 teaspoon salt
  • A pinch of pepper

Ingredients

Preparation

  1. Cut the tomatoes lengthwise, spread on a baking tray, sprinkle with salt, sugar and olive oil, bake at 130°C for 45 min.
  2. Use vegan puff pastry, lay flat between two baking sheets with baking paper, bake at 180°C for 20 min.
  3. Cut the courgette and aubergine into 0.5 cm thick slices, season with olive oil, salt and oregano.
  4. Grill for a few seconds on each side, then set aside.
  5. Put the basil, parsley, olive oil, salt and water in a blender and blend until smooth.  
  6. Pour the tomato sauce onto the already baked tart base, place the grilled vegetables and tomato slices on top, add a few drops of pesto.
  7. Briefly fry the planted.chimichurri in olive oil, add lemon juice, place on the tart and sprinkle with oregano to finish.

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