Artichoke Pesto Filo Tart by Zacchary Bird

Ingredients

• 80ml/2.5 fl oz garlic confit oil or olive oil
• 12 sheets filo pastry
• 320g/11.5oz cherry tomatoes, sliced into thirds
• 6 garlic cloves, finely chopped
• Sea salt and cracked black pepper
• 100g/3.5oz prepared vegan egg replacer
• 100g/3.5oz shredded vegan cheese
• 100g/3.5oz vegan feta (optional)
• lemon wedges, to serve
• rocket (arugula) leaves, to serve
• 150g/5.5oz marinated artichoke hearts
• 25g/0.75oz chopped parsley
• small handful of basil leaves
• 35g/1.25oz shelled pistachios
• 2 garlic cloves, peeled
• 2 Tbsp lemon juice
• 2 Tbsp nutritional yeast powder
• 80ml/2.5 fl oz olive oil