Vegan vegetable tomato pesto pie.
So bloody good!! I’ve wanted to make one of these for ages!
Check out my reel for step by step directions 🏻
I cheated and used ready made pasty and ready made tomato pesto but you could go all out if you wanted.
Preheat oven to 180c
Line an 8’’ cake pan with a sheet of ready made pasty (make sure pan had a removable bottom) prick with a fork and blind bake for 15 mins
While that’s baking thinly slice 1 aubergine, 1 courgette and 2 carrots.
Cover the pasty base with the jar of pesto then roll the veggies into a circle and place on the base.
I started off rolling a piece of carrot in my fingers, then rolled a piece of courgette round it then a piece of aubergine. I placed it down and then shaped the rest of the veggies round it.
Continue until all the base is covered.
Brush with olive oil, sprinkle with a little salt, cracked black pepper and rosemary.
Bake for a further 50 minutes
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