Hi Friends!!
If you know anything about me it’s that I absolutely love seasonal cooking. During the Summer there is an endless supply of green beans, tomatoes, and zucchini from my parents garden and I will never let them go to waste.
I love, love, love a tart recipe and just so happened to have Phyllo dough in my freezer. For today, I’m making a Basil Garden Vegetable Tart. My version is Vegan but it’s quite easy making it non vegan.
First, lets make the basil pesto:
Fresh Vegan Basil Pesto
what you need:
At least a cup of fresh basil, pressed
1/2 cup Parmesan
1 tbsp fresh lemon juice
1/4 cup walnuts
A bunch of garlic
1/4 cup extra virgin olive oil
what you do:
Throw everything in a food processor and blend.
Next, cut up your delicious veggies. Also, feel free to use any veggie from your garden in this recipe.
what you do:
Preheat oven to 350 degrees
Spray cookie sheet with oil and layer dough, use more sheets than you think. Next time I’ll use half of the package
Spread cream cheese and pesto
Add a more layers then sprinkle mozzarella and some garlic
Layer your veggies and sprinkle with garlic and Parmesan
Toss it in the oven for 30 minutes
Once it comes out drizzle with balsamic glaze and let cool
Enjoy!
As I said, I used Vegan cheeses in this recipe and I’m telling ya, I couldn’t tell the difference. This recipe is a great way to use up any fresh veggies that you don’t want to go to waste.
Enjoy your day! Be careful though. Never trust a Tuesday…
