Roasted vegetable tart recipe

Name: Roasted vegetable tart
Yield: Serves 8
Ingredients: 2 large sweet potatoes, skin on, cut into 2cm wedges; 200g cherry tomatoes; 2 red onions, peeled and cut into 1cm wedges; 1 tbsp balsamic vinegar; 2 tbsp olive oil; 35g pumpkin seeds; 125g whole almonds, skin on; 40g unsalted cashew nuts; 100g whole peeled chestnuts, cooked; 75g coconut oil; 1 tbsp pure maple syrup; 8 sprigs rosemary, leaves removed; 60g basil, plus extra leaves to serve; 60g unsalted cashew nuts, roasted; 2 garlic cloves, peeled; 85ml extra-virgin olive oil

Created by The Tesco Recipes team

This nutty-based and gluten-free vegan vegetable tart recipe, with a fragrant pesto, is sure to be a Sunday lunch crowd pleaser.

See method

Serves 8
Takes 1 hr
482 calories / serving

Dairy-free
Vegan
Gluten-free
Vegetarian

Shop your ingredients

Tesco Large Sweet Potatoes Loose Class 1
Aldi Price Match
2 large sweet potatoes, skin on, cut into 2cm wedges
£0.42
£1.19/kg
Nightingale Farms Cherry Tomatoes 250G
200g cherry tomatoes
£0.62
£2.48/kg
Tesco Red Onions Loose
Aldi Price Match
2 red onions, peeled and cut into 1cm wedges
£0.20
£0.95/kg
Tesco Balsamic Vinegar Of Modena 250Ml
1 tbsp balsamic vinegar
£1.65
£6.60/litre
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Natco Pumpkin Seeds 250G
35g pumpkin seeds
£2.10
£8.40/kg
Tesco Snack Pack Almonds 60G
125g whole almonds, skin on
£1.00
£16.67/kg
Tesco Cashew Nuts 200G
40g unsalted cashew nuts
£2.25
£11.25/kg
Tesco Pecan Nuts 150g
100g whole peeled chestnuts, cooked
£3.30
£22.00/kg
Tesco Organic Virgin Coconut Oil 300Ml
£3.25 Clubcard Price
(£10.83/litre)
Offer valid for delivery from 29/09/2026 until 26/10/2026
75g coconut oil
£3.85
£12.83/litre
The Skinny Food Co. Zero Calorie Maple Syrup 425Ml
Everyday Low Price
1 tbsp pure maple syrup
£2.00
£4.71/litre
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
8 sprigs rosemary, leaves removed
£0.50
£25.00/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
60g basil, plus extra leaves to serve
£0.50
£16.67/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, peeled
£0.87
£0.22/each

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato, tomatoes, onion, vinegar and oil in a roasting tin, season, toss then roast for 30-35 mins.
Reduce the oven to gas 4, 180°C, fan 160°C. Roast the pumpkin seeds, almonds and cashews in a baking tray for 6-8 mins, until they go a shade darker. Blitz in a food processor with the remaining base ingredients and a little salt until a sticky dough forms.
Shape the dough into a rough log. Place between two sheets of nonstick baking paper and roll out to a thin 36cm x 25cm rectangle. Even out the edges with your fingers. Remove the top layer of paper and slide the tart and bottom layer of paper onto a tray. Bake in the oven for 15-20 mins, until golden. Remove and leave to cool.
To make the pesto, blitz the basil, nuts, garlic and ½ tsp salt in a food processor. Add the oil gradually, whizzing until combined. Dollop the pesto over the tart base, leaving an edge.
Top with the veg and scatter over some basil. Serve at room temperature.