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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


  • 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