Vegan Filo Pesto Tarts

I love trying out new recipes and when Aldi challenged me to make a vegan centre plate dish I was so excited. I love the bright colours of the filling and it shows that vegan food is anything but boring!

Find all the details below to create these perfect vegan filo pesto tarts:

Vegan Pesto Tart


For the pesto

50g Almonds
2 cloves of garlic
Juice of 1/2 lemon
100g sun-dried tomatoes
2 tbsp oil from tomatoes
100g roasted red peppers
4 tbsp olive oil
Handful of basil
Tsp salt

For the filling

1 medium sweet potato, thinly sliced and precooked in a splash of oil for 10 minutes in the oven
Baby tomatoes, thinly sliced


Using filo pastry, cut each sheet to size and lay in a tart tin. Lightly oil the sheet and place another on top.
Repeat to your required thickness (I used 3 layers on each tart).
Cover the tart base with pesto, then top with thin slices of baked sweet potato.
Cover with a second layer of pesto and top with thinly sliced baby tomatoes.
Lightly oil the pastry and tomatoes, and bake in the oven for 20 minutes until the pastry becomes golden brown.

These tarts are perfect to serve with baby new potatoes and beans, and give an alternative to the mundane vegan main menu items. There are other options than a nut roast!

In association with Aldi. The total cost to make 4 tarts was only £8! That’s £2 per delicious, colourful tart!

To find more vegan recipes, click HERE

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