Easy Vegan Heirloom Tomato Tart
Discover the vibrant world of heirloom tomatoes in this delightful recipe for an Easy Vegan Tomato Tart. Heirlooms are a treasure trove of flavors, shaped by history and tradition. This fuss-free tart boasts a cheesy green onion filling, toasted pine nuts, and a rainbow of heirloom tomatoes, creating a sweet-savory harmony that's as pleasing to the eyes as it is to the taste buds.
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Servings: 6 servings
Ingredients
- 1 vegan puff pastry sheet
- 5-8 heirloom tomatoes of different sizes and colors - sliced
- 100 g grated vegan mozzarella
- 3 tbsp vegan creme fraiche - or vegan cream cheese
- 1-2 green onions - finely chopped
- 1 tsp cornstarch
- 1 tsp flaky sea salt
- salt & pepper to taste
- 1 ½ tsp nigella seeds or black sesame seeds
- 1 ½ tsp white sesame seeds
For brushing:
- 1 tbsp plant cream or plant milk - I use oat-based cream or milk
- 1 tsp agave syrup
To top with:
- 2 tbsp toasted pine nuts
- 2 tbsp grated vegan parmesan
- a handful of fresh basil leaves
- a drizzle of extra virgin olive oil - optional
Instructions
- Preheat the oven to 175ºC / 350ºF.
- Layer the sliced tomatoes in a colander and sprinkle each layer with some flaky sea salt. Set to the side for 10-15 minutes.
- Place the puff pastry sheet on a lined oven tray. With a knife or pasta/pizza cutter, press gently to create a straight 2 cm border along each side.
- Prick the area inside of the border with a fork. Mix together grated vegan mozzarella, vegan creme fraiche (or cream cheese), green onions, cornstarch, and salt & pepper, then spread evenly over the dough (inside the borders).
- Gently pat tomatoes with a clean kitchen towel to remove released liquid and brush off any excess salt.
- Place tomatoes in a single layer just slightly overlapping on top of the cheese filling. Season with some freshly cracked pepper.
- Mix together plant cream or milk with agave syrup and brush the edges of the tart. Then sprinkle them with nigella seeds and sesame seeds.
- Bake in the oven (middle rack) until the edges are golden brown. Then top with toasted pine nuts, vegan parmesan, fresh basil & extra virgin olive oil (optional). Cut into squares and serve.
Notes
Find more of Seiran’s recipes at @legallyplantbased.
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