for 4 person

Pesto

40 g	basil leaves
70 g	pine nuts or cedar nuts
2 tsp	olive oil
20 g	dried tomatoes in oil, drained
1 tbsp	lime juice, freshly squeezed
1 pinch	salt, iodized
a little	pepper, ground

Tart

2	sweet potatoes
1	potato
2	carrot
a little	oil or grease for the tin
1	spelt pastry dough, rolled into a circle
200 g	silken tofu
1 tbsp	turmeric
1 pinch	salt, iodized
a little	sesame seeds
a little	pepper, ground

How it's done

Pesto

To make the pesto, blitz all the ingredients apart from the salt and pepper in a food processor or mixer. Season with salt and pepper. Set aside the pesto.

Tart

Preheat the oven to 180 °C fan. Slice the sweet potatoes and potatoes. Roughly wash the carrots but do not peel, cut into long, wide strips. Using a steamer basket, cook the vegetables over boiling water for 10 mins., rinse in cold water. Line a greased cake tin with the spelt pastry. Prick the base evenly with a fork. Brush the edges with pesto and roll inwards. Bake the pastry base in a preheated oven for 10 mins., allow to cool. Using a handheld blender, puree the silken tofu, turmeric and salt. Cover the pastry base with the remainder of the pesto and the steamed vegetables. Top with the silken tofu mixture and bake for 15 mins. Remove the tart from the oven, sprinkle with sesame seeds and pepper, bake for a further 5 mins.

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