Sweet Tater Mushroom Pesto Tart
Author: 
Recipe type: Brunch, Dinner
Serves: 4-6
 
This tart can be made in advanced and reheated the next morning. Store-bought pesto will work just as well if you're in a rush, but this is my go-to homemade pesto!
Ingredients
  • CRUST
  • ½ c. all purpose flour
  • ½ c. millet or oat flour
  • ½ tsp. oregano, dried
  • ½ tsp. rosemary, dried
  • 2 tbsp. olive oil
  • ¼ c. cold water
  • PESTO
  • 3 cloves garlic
  • 2 handfuls almonds, toasted
  • 1 oz. basil (28 grams)
  • Extra virgin olive oil
  • Salt & pepper, to taste
  • Lemon juice (optional to give it a little tang)
  • FILLING
  • Sweet potatoes, steamed and mashed
  • White button mushrooms, sliced
  • Tomatoes, sliced in thin wedges
Instructions
  1. Spray a large loaf pan with coconut or olive oil.
  2. Preheat oven to 400 degrees.
  3. For the pie crust, combine the flour and herbs in a medium-large bowl. Add in the olive oil and water and mix with a fork or your hands to form a dough. Don't knead it too much or the crust may become very tough. Roll out the dough to fit your loaf pan, then transfer dough into your greased pan. Poke holes with a fork to allow ventilation and avoid air bubbles. Bake the crust for 10 minutes. You will put it in the oven again when the toppings are on.
  4. For the pesto, add in the garlic, almonds, basil and blend. Stir in the olive oil until you reach an oozy consistency. Season to taste.
  5. To assemble, add in the mashed potatoes on the base of the tart crust, add in a few spoonfuls of pesto, then layer the mushrooms and tomatoes, and another drizzle of pesto. Bake for 10-15 minutes more.
Recipe by Radiant Rachels at https://radiantrachels.com/sweet-tater-mushroom-pesto-tart/