Ingredients:
5 cups of all-purpose flour (roughly 680g)
1 cup of olive oil
1 cup of ice cold water ( + extra 2 tbsp)
3 tsp salt
2.2 lbs of mixed tomatoes, sliced and halved (Israeli, cherry and exotic)
2 red onions, sliced
1 jar of pesto (around 130g/ 4.5 oz.)
Olive oil, salt and pepper for seasoning
Optional toppings: vegan cheese or feta and micro greens or fresh basil
Method:
- In a large bowl combine the flour and salt then add the olive oil and water and combine.
- Turn the dough out onto a floured surface and form into a ball then wrap in cling wrap and allow to rest on the fridge for 40 minutes.
- In a pan over medium heat add some olive oil and sauté the sliced onions (season as needed).
- Once the onions are soft and translucent remove from the heat and stir in the pesto then set aside.
- Preheat the oven to 350 degrees F.
- Once the dough is done resting roll it out to around 1 cm thick and into a circular shape.
- Place the dough into your Le Creuset buffet casserole dish and press it into the sides, trim any excess (make sure to leave enough so that the sides can be folded over).
- Add the pesto-onion mixture to the bottom and then begin by placing the larger sliced tomatoes on top, arrange all of your remaining tomatoes.
- Fold over the edges.
- Close the lid and bake in the oven for 20 minutes then remove the lid and bake for a future 20 minutes until golden brown.
- Remove from the oven and allow to cool slightly then sprinkle with some vegan cheese and fresh basil.
- Slice serve as is or remove it and place it on your favourite serving dish and enjoy immediately.
Credit: @abiteofvegan: Georgia Roux
