Name: Vegan Puff Pastry Tart Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 320 g ready-rolled puff pastry (vegan); 45 g pine nuts; 50 g fresh basil; 2 cloves garlic (roughly chopped); 30 g vegan hard cheese (finely grated); 65 ml olive oil; 3 large vine ripened tomatoes (thinly sliced); 2 tsp olive oil; 1 tbsp soya milk; 1 tsp poppy seeds; ½ tsp dried oregano; 1 tbsp pine nuts

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This vegan puff pastry tart is the perfect option for a quick, flavourful lunch with a vegan pesto base, topped with thinly sliced vine tomatoes and baked to perfection to give a golden oregano and poppy seed crust.

Finished vegan puff pastry tart served on a decorative white board.

It looks so special and taste so good, you'd never guess that it's meat-, egg-, and dairy-free!

The recipe starts with store-bought puff pastry. Lots of standard puff pastry brands you'll find in the chilled section are accidentally vegan as they use vegetable fat instead of butter. Just be sure to check the label.

Two slices of the finished vegan puff pastry tart served with a side salad on a white plate.

Next, you'll whizz up your own vegan pesto by throwing toasted pine nuts, vegan cheese, olive oil, basil and garlic into a blender. Just blitz to a paste and spread onto your sheet of puff pastry. Easy!

Of course, if you don’t want to make your own vegan pesto, Sacla does a great vegan basil pesto as well as a vegan tomato pesto, both of which would work wonderfully in this recipe.

Overhead shot of the finished vegan puff pastry tart

To complete your tart, you'll layer thinly sliced vine tomatoes on top, bring up the sides of the pastry case and season with oregano, poppy seeds, salt, pepper and a dash of olive oil.

After that, your tart will need just 25 minutes in the oven to become a stunning meal you'll want to serve again and again!

Here's my recipe for vegan puff pastry tart, complete with plenty of step-by-step photos to help you along the way.

Ingredients

320 g (11 oz) ready-rolled puff pastry vegan

For the pesto

45 g (¼ cup) pine nuts
50 g (2½ cups) fresh basil
2 cloves garlic roughly chopped
30 g (⅓ cup) vegan hard cheese finely grated
65 ml (4 tbsp + 1 tsp) olive oil

To top the tart

3 large (3) vine ripened tomatoes thinly sliced
2 tsp olive oil
1 tbsp soya milk
1 tsp poppy seeds
½ tsp dried oregano
1 tbsp pine nuts

Equipment

Instructions

Take the pastry out of the fridge 10 minutes before you start, unroll it flat and then place back in the fridge.

Preheat the oven to 200C (180C fan assisted, 400F).

Make the pesto

Warm a pan over a medium heat and add the pine nuts.

Toast for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn.

Remove the pine nuts from the pan and allow to cool.

Transfer the toasted pine nuts to a small blender bowl and add the garlic, basil, vegan cheese, olive oil and a pinch of salt and pepper.

Adding the pesto ingredients to the blender.

Pulse until you have a pesto. I like to keep it coarse, but you can break it down as much as you like.

Overhead shot of the blender ingredients having been blended together.

Construct the tart

Roll the pastry out onto a sheet of greaseproof paper.

Overhead shot of the puff pastry laid flat.

Prick all over with a fork, leaving a border of about 2-2.5cm (1 inch).

Overhead shot of the puff pastry having been pricked with a fork multiple times.

Spoon the pesto on top.

Adding the pesto to the centre of the puff pastry.

Spread to the edges.

Spreading the pesto across the top of the puff pastry.

Lay the tomatoes on top of the pastry in four rows, leaving the border clear.

Adding sliced tomatos ontop of the puff pastry covered in pesto.

Fold in the corners of the pastry.

Now fold the sides in.

Drizzle the tomatoes with olive oil.

Drizzle the top of the puff pastry with oil.

Brush the pastry edges with soya milk, then scatter with poppy seeds and oregano.

Brushing the pastry edges with soya milk & scattering with poppy seeds and oregano.

Scatter the untoasted pine nuts over the tomatoes.

Sprinkling the untoasted pine nuts over the tomatoes.

Slide the tart and paper onto an oven tray.

The finished uncooked tart on an oventray.

Bake for 25 minutes until golden brown.

Transfer to a clean board.

Overhead shot of the finished puff pastry tart.

Cut into eighths and serve.

Overhead shot of the sliced finished puff pastry tart.

It's wonderful served with peppery rocket and a drizzle of balsamic glaze.

Two slices of the vegan puff pastry tart served with a side salad on a white decorative plate.

So simple! What do you think of this vegan tart? Don't forget to let me know how you get on!

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5 from 2 votes

Vegan Puff Pastry Tart Recipe

Prep Time10

Cook Time20

Total Time30

Course: Pizza

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings: 8 slices

Author: Emily Leary