Savory tart with red pesto
Instructions
Crack the eggs into a large bowl and add the plant-based milk, vegetable oil, and Parmesan cheese. Add a generous pinch of salt and a pinch of pepper; whisk the ingredients together.
Fold in the sifted flours and baking powder, and mix until the batter is smooth.
Press the dough into a buttered and floured tart pan (about 26 cm in diameter, with a raised center); smooth the surface and bake in a preheated oven at 180°C for about 20–25 minutes.
Let the tart cool on a wire rack.
Cut the cherry tomatoes into quarters and toss them with extra virgin olive oil, oregano, and a pinch of salt and pepper.
Flip the tart over and spread the red pesto evenly over the bottom; top with the seasoned cherry tomatoes and mozzarella balls.
Garnish with basil to taste.
