Zucchini and pesto tart

Zucchini and pesto tart With this zucchini and pesto tart, celebrate the first zucchini of the season! The grated zucchini filling, seasoned with pesto, cooks very quickly while remaining soft. For the tart base, I suggest using an almond puree pastry. Ingredients: For the pastry 250g wholemeal flour 1 pinch of salt 1/2 sachet of baking powder 2 large tablespoons of almond puree a little soy or rice milk For the filling 100g of pesto 3 small zucchinis 1 handful of pine nuts - Prepare the pastry by mixing the dry ingredients, before gradually adding the almond puree and plant-based milk. Mix until you obtain a smooth dough. Oil the tart dish before rolling it out. - Grate the zucchini with their skins. Spread the pesto over the tart base, then press the zucchini in. There's no need to add salt if you're using store-bought pesto, which is usually very salty. Add a few pine nuts on top and bake for half an hour in a hot oven. Thanks to Anne Brunner of Blogbio for this original recipe.