Air Fryer Vegan Tomato and Pesto Puff Pastry Tart Recipe
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, vegan pesto, fresh vine tomatoes and a scattering of nuts and seeds - and it tastes incredible.
Servings: 4 servings
Equipment
Ingredients
- 320 g vegan ready-rolled puff pastry
- 120 g 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
Calories: 645kcal | Carbohydrates: 45g | Protein: 8g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 2mg | Sodium: 517mg | Potassium: 221mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1251IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 3mg
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