This tomato and vegan pesto tart is so ridiculously tasty, we can guarantee you that you will wish you had made two! The goal for this dish was to make it super easy to throw together so it can be enjoyed at lunchtime or as a last minute side at dinner time. I will admit, we did cheat a little for this recipe as we are using store bought puff pastry.
We are proud to say that the tomatoes we used for the recipe were home grown on our balcony. The difference in taste between store bought was literally mind blowing. Never, have we tasted tomatoes so very good. Perhaps what’s going on with our tomato taste euphoria is some kind of placebo effect based on bias, but who cares, we think they taste incredible and would recommend everyone to start growing at home!
Our eldest son absolutely destroyed his five slices of this! I mean, really, really loved it. I will admit he does love both our vegan pesto recipe and tomatoes, so it didn’t come as a great shock to us how much he loved it. Our youngest enjoyed the pastry and pesto but is still refusing to eat tomatoes, we will keep persevering!
The vegan pesto recipe will require a food processor, it’s super quick and easy to throw together. We also use the recipe when we have pasta.
Vegan Pesto and Tomato Tart
Yield 2 - 4 Servings
This vegan pesto and tomato tart is super easy to make and tastes delicious. Great for lunch or as a side at dinner time.
- Puff pastry, store bought
- 3 x tomatoes, sliced
- 2/3 cup vegan pesto (see below)
- Nutritional yeast (optional)
- Oregano leaves (optional)
For the vegan pesto
- 2 large handfuls fresh basil
- 2 garlic cloves
- 1/4 cup cashews, pecans or walnuts
- 3/4 tsp salt (consider iodized salt)
- 1/4 cup olive oil
- 1 tbsp lemon juice
For the vegan pesto
- In a food processor combine the basil, garlic, nuts, salt and lemon juice. Pulse until everything is finely chopped, then add the olive oil and process until smooth.
To complete the tart
- Heat the oven as directed on the puff pastry packet then place the pastry on to a baking sheet (we used pre-rolled.
- Spread the vegan pesto mixture on to the pastry, leaving roughly a 1 inch border to each edge.
- Arrange your sliced tomatoes on the top of the pesto mixture.
- Sprinkle with nutritional yeast and oregano leaves if desired.
- Pop in the oven and bake as per the pastry instructions.