GRILLED PESTO TART
SERVES 1 TART
FOR THE TART CRUST
4 1/4 cups (500g / 18oz) white spelt flour
1 tbsp. olive oil
1/4 tsp. salt
FOR THE HERB PESTO
1 bunch parsley
4 garlic cloves
6 Kalamata olives, pitted
1/4 cup plus 1 tbsp. (75 ml) olive oil
2 tbsp. pine nuts
1 tbsp. nutritional yeast
1 tsp. salt
FOR THE TOPPING
1 lb. (500g / 18oz) assorted tomatoes
1 tbsp. olive oil
NUTRITIONAL VALUES
Calories: 1433kcal
Fat: 95.1g (12.3g S.Fat)
Carbs: 130.2g
Protein: 32.1g
Sugar: 14.4g
Sodium: 3203mg
METHOD
Combine the flour and salt for the crust. Combine the oil and 1/2 cup (120 ml) water. Add the liquid to the flour and stir with a wooden spoon. For the tart crust, combine all of the ingredients with 1/4 cup (60 ml) water and stir with a wooden spoon. Hand-knead the dough for 10 minutes on a floured work surface. Place the dough in a bowl, cover, and refrigerate for 20 minutes.
Warm up the pizza stone. In a blender, combine all the pesto ingredients and process until smooth.
Roll the dough into a thick disk on a floured work surface, place it on a preheated pizza stone, and spread with pesto.
Slice the tomatoes, arrange them on top of the tart crust, and drizzle with the oil.
Place the pizza stone on the grill, close the lid, and bake for 12 to 15 minutes at 200°C/400°F before kneading well by hand. Place the dough in a bowl, cover, and refrigerate for 20 minutes.
Warm up the pizza stone. In a blender, combine all the pesto ingredients and process until smooth.
Roll the dough into a thick disk on a floured work surface, place it on a preheated pizza stone, and spread with pesto.
Slice the tomatoes, arrange them on top of the tart crust, and drizzle with the oil.
Place the pizza stone on the grill, close the lid, and bake for 12 to 15 minutes at 200°C/400°F before kneading well by hand. Place the dough in a bowl, cover, and refrigerate for 20 minutes.
RECIPE NOTES
In the spring, top with fresh green asparagus, and in the autumn and winter, serve with pieces of black salsify or parsnip.
