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
Servings: 8 slices
- 320 g ready-rolled puff pastry vegan
- 1 tsp dried oregano
- 2 tsp olive oil
- 3 large vine tomatoes
- 100 g rocket (arugula)
- 2 tsp Balsamic glaze
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.
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