Vegan tomato and rocket puff pastry tart

I’m still trying to eat healthily and, for the time being, avoiding eggs and dairy, so this simple recipe was a welcome treat.

Here’s what to do to make this tomato and rocket vegan tart…

Ingredients

Equipment

Instructions

1. Take the pastry out of the fridge 20 minutes before you start so that it doesn’t crack
2. Preheat the oven to 200C (180C fan assisted, 400F)
3. Roll the pastry out onto a lightly greased baking sheet
4. Slice the tomatoes approx 1cm thick and lay out in three rows, with a 1 inch border left free
5. Drizzle with the olive oil and sprinkle with oregano
6. Bake for 20 minutes until golden brown
7. Slice into eighths, then serve each slice topped with rocket and drizzled with balsamic

So simple! What do you think of this vegan tart?

Here’s that vegan tart recipe again in an easy to print format.

Print Recipe

5 from 1 vote

Vegan tart with tomato and rocket

A delicious, simple vegan tart recipe that’s egg free and dairy free.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Pizza

Cuisine: Italian

Keyword: rocket, savoury, tart, tomato, vegan

Servings: 8 slices

Calories: 244kcal

Author: Emily Leary

Ingredients

• 320 g (11.3 oz) ready-rolled puff pastry vegan
• 1 tsp dried oregano
• 2 tsp olive oil
• 3 large vine tomatoes
• 100 g (3.5 oz) rocket (arugula)
• 2 tsp Balsamic glaze

Instructions

• Take the pastry out of the fridge 20 minutes before you start so that it doesn't crack.
• Preheat the oven to 200C (180C fan assisted, 400F).
• Roll the pastry out onto a lightly greased baking sheet.
• Slice the tomatoes approx 1cm thick and lay out in three rows, with a 1 inch border left free.
• Drizzle with the olive oil and sprinkle with oregano.
• Bake for 20 minutes until golden brown.
• Slice into eighths, then serve each slice topped with rocket and drizzled with balsamic.

Nutrition

Calories: 244kcal | Carbohydrates: 21g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Sodium: 105mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 681IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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