Vegan Tomato Tart
Prep time
Cook time
Total time
I'm going to show you how to make a vegan tomato tart in under 30 mins! Using simple ingredients and fresh tomatoes, this vegan savoury tart recipe is just what you need if you're craving a pastry filled with a creamy base and fresh veggies on top.
Author: The Edgy Veg
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 sheet frozen puff pastry, about 9 oz. (280 g), thawed
- 3 tbsp unsweetened soy milk
- 1 tbsp maple syrup
- 1 cup vegan feta cheese
- 1 garlic clove. minced
- 2 tbsp fresh dill, minced + extra to garnish
- 1 lb ripe cherry tomatoes or heirloom tomatoes, sliced
- 2 tbsp capers, drained
- flaked salt
- Freshly ground pepper
- optional: olive oil drizzle
Instructions
- Preheat an oven to 425F and line a rimmed baking sheet with parchment or a baking mat.
- In a small bowl, whisk together soy milk and maple syrup. Set aside.
- On a lightly floured work surface roll out puff pastry into a 9-by-13-inch rectangle about ⅛ inch thick. Transfer the rectangle to the prepared baking sheet.
- Score a 1-inch border around the edge and use a fork to prick the center all over.
- Brush the entire sheet with the soy milk mixture, and bake for 15 mins. Place on a wire cooling rack to cool.
- In a food processor blend together, feta, and a garlic clove. Stir in dill.
- Push down the center of the pull pastry with a spoon or your hands, leaving the border edge puffed.
- Spread the feta mixture all over the center of the puff pastry, and top with tomato slices.
- Sprinkle with capers, salt and pepper and garnish with additional fresh dill. Drizzle with olive oil if using.
- Cut into quarters and serve.
Notes
I find it easiest to slice tomatoes with a small bread knife. The serrated edge helps smoothly slice through the skin.
Nutrition Information
Serving size: 1 serving Calories: 483 Fat: 34g Carbohydrates: 36g Sugar: 3.5g Fiber: 2.4g Protein: 6.2g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/09/03/vegan-tomato-tart-recipe/