Artichoke Pesto Filo Tart by Zacchary Bird

Name: 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

www.veganeasy.org

Indulge in a colorful Artichoke Pesto Filo Tart with sliced tomatoes and vegan cheese. Perfect for gatherings, this recipe serves 6-8 and combines store-bought filo with flavorful pesto. Prep & cook...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganeasy.org.

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