Summer vegetable & pesto rose tart recipe | Good Food
Spelt flour gives the pastry a nutty flavour which works so well with the pesto. Serve this stunning tart warm or cold and prepare for jaws to drop
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Ingredients
- 250g spelt flour
- 125g cold butter cubed
- 25g gruyère (or vegetarian alternative), finely grated
- 1 egg yolk beaten
- 2 small sweet potatoes peeled
- 2 courgettes (1 green and 1 yellow looks nice)
- 1 small aubergine
- juice 1 small lemon
- 250g mascarpone
- 2 eggs
- 150g rocket pesto (make your own, or use a good shop-bought one)
- 25g fresh breadcrumbs
- 100g gruyère (or vegetarian alternative), grated
- small bunch thyme leaves picked
- 2 tbsp olive oil
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