Veggie Pesto Tart By Rakhee Vaswani

Veggie Pesto Tart

Learn to bake a shortcrust pastry which is used to make savoury and sweet pies and tarts.
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Cooking Time

60 Min

Meal Type


Preparation Time

20 Min



Rate This Recipe8


  • For Dough
  • 200 gms flour
  • Butter
  • 10 ml milk
  • Chilled water
  • For Pesto
  • 50 gm Parmesan cheese
  • 1 tsp garlic
  • Basil leaves
  • 1tbs Almond
  • Olive Oil
  • For Filling
  • Chopped bell pepper
  • Corn
  • Chopped Mushrooms
  • Chilli Flakes


  1. 1

    On a kneading surface take 100 gms of flour and 200 gms chilled butter. Add a pinch of salt and break the butter down and mix into the flour. Add 10 ml chilled milk and 10 ml chilled water and form dough. Cover the dough with a cling wrap and chill it in the refrigerator for 30 minutes. Dust some flour on workstation and roll the dough using a rolling pin. Place the rolled dough in a lose bottom pie dish and with a finger press the corners. Cut the excess dough and prick it with a fork. Refrigerate the dish for 20 minutes. Blind bake in a preheated oven at 160’C for 20-25 minutes. For pesto paste, blend 100 gms basil with 50 gms Parmesan cheese, 1 tsp garlic, 1 tbsp almonds and olive oil. Add some more olive oil. Spread the pesto on the pie and add some chopped bell peppers, corn, diced mushrooms, grated cheese, chilli flakes. Bake the pie at 160’C for 10 minutes. Drizzle some more olive oil and unmould the pie. Veggie Pesto Tart is ready.

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