If you fancy a quick, plant-based lunch, this vegan tomato puff pastry tart is a winner.
It’s made with store-bought puff pastry (a lot of puff pastry brands are "accidentally vegan"), vegan pesto, fresh vine tomatoes and a scattering of nuts and seeds - and it tastes incredible.
If I have a friend or family member over with a plant-based diet, this is my go to quick lunch to make. I typically serve it with a peppery rocket salad and it’s always a winner.
To make two tarts - enough for two as a main, or four as a side - you’ll slice a sheet of puff pastry in half and spread each with vegan pesto, then top with juicy sliced tomatoes.
Next you’ll fold in the edges of the pastry to create a crust all the way round to create a sort of freehand pie, tart or galette.
You'll brush the crust with a melted plant butter and plant milk wash and sprinkle with poppy seeds, then finish with a drizzle of olive oil over the tomatoes, a scattering of pine nuts and a pinch of salt and pepper.
You'll then load the tarts one at a time into the air fryer and bake to crisp, flaky, golden perfection. They're best served warm with a drizzle of tangy, sweet balsamic glaze.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 320 g (1 sheet) vegan ready-rolled puff pastry
- 120 g (8 tbsp) vegan pesto
- 2-3 large vine ripened tomatoes thinly sliced
- 2 tsp olive oil
- 1 tbsp unsweetened plant milk
- 1 tbsp plant butter melted
- 1 tsp poppy seeds
- 1 tbsp pine nuts
- 2 tbsp balsamic glaze
Instructions
Take the pastry out of the fridge 10 minutes before you start so that it unrolls without cracking.
Cut the pastry in half to give two tarts – double check that one half will fit in your fryer basket – if it won’t, you’ll need to cut in half again and make 4 smaller tarts.
Share the pesto between the two sheets, spreading to just shy of the edges.
Lay the tomato slices on top of the pesto.
Fold in the corners of the pastry.
Then fold the sides in.
Mix the melted plant butter and plant milk together. Brush the pastry edges with it.
Scatter the crust with poppy seeds and the tomatoes with pine nuts.
Drizzle with olive oil and sprinkle with salt and pepper, then slide the first tart into the air fryer.
Set the air fryer to 180C/360F and bake for 15 minutes until puffed and crisp.
Repeat for the remaining tart(s). Slide onto a serving board.
Drizzle with balsamic glaze.
Slice and serve.
There's plenty for four people when served with a peppery rocket salad.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Air Fryer Vegan Tomato and Pesto Puff Pastry Tart recipe
Air Fryer Vegan Tomato and Pesto Puff Pastry Tart Recipe
Ingredients
- 320 g (1 sheet) vegan ready-rolled puff pastry
- 120 g (8 tbsp) vegan pesto
- 2-3 large vine ripened tomatoes thinly sliced
- 2 tsp olive oil
- 1 tbsp unsweetened plant milk
- 1 tbsp plant butter melted
- 1 tsp poppy seeds
- 1 tbsp pine nuts
- 2 tbsp balsamic glaze
Instructions
- Take the pastry out of the fridge 10 minutes before you start so that it unrolls without cracking.
- Cut the pastry in half to give two tarts – double check that one half will fit in your fryer basket – if it won’t, you’ll need to cut in half again and make 4 smaller tarts.
- Share the pesto between the two sheets, spreading to just shy of the edges.
- Lay the tomato slices on top of the pesto.
- Fold in the corners of the pastry, then fold the sides in.
- Mix the melted plant butter and plant milk together. Brush the pastry edges with it, then scatter with poppy seeds.
- Scatter the pine nuts over the tomatoes.
- Drizzle with olive oil and sprinkle with salt and pepper, then slide the first tart into the air fryer.
- Set the air fryer to 180C/360F and bake for 15 minutes until puffed and crisp.
- Repeat for the remaining tart(s).
- Slide onto a serving board and drizzle with balsamic glaze.
- Slice and serve - there's plenty for four people when served with a peppery rocket salad.
Nutrition
More vegan recipes to try
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