I would love to be able to tell you that I always make pastry from scratch, but like most busy moms, I just can’t do that every time. Luckily there are some wonderful ready-made pastries out there, and as long as you find one that uses vegetable shortening (do avoid the hydrogenated kind), they are perfectly fine for vegetarians. Of course, it you would rather make your own scratch pastry that is even better.
If you keep some Roasted Vegetables ready in the fridge, this doesn’t take more than a few minutes to put together, but even if you have to make them specially, it is well worth it for the delicious warming flavour this colourful tart provides.
I make this in a long rectangular quiche dish, but you can use a pie plate if you prefer. It is lovely served with salad or hash browns if you want to make a heartier meal. I have also served it alongside vegetable stew - a combination which has proved very popular in our house.
To serve about four to six people you need:-
1 ready made or homemade pastry to cover the bottom and sides of your chosen pan (I use this brand as it fits my quiche pan perfectly)
3 tablespoons tomato sauce or paste
2 tablespoons basil pesto, homemade or store bought
1½ to 2 cups roasted vegetables
1 to 2 handfuls of vegetarian cheese
(mozzarella is best but any meltable cheese works well)
Preheat the oven to about 350℉ or 170℃.
Place your pastry in the pie or quiche dish, rolling the pastry out first if necessary.
Mix the tomato sauce and pesto together and spread the mixture over the bottom of the pie crust, coating right to the edges.
Top this mixture with the roasted vegetables, spreading them right out to the edge. Sprinkle with the cheese.
Bake for 30 to 40 minutes, or until the crust is golden brown and the cheese is melted. Allow to sit for about five minutes after it comes out of the oven before slicing.