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.
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.
Pulse until you have a pesto. I like to keep it coarse, but you can break it down as much as you like.
Construct the tart
Roll the pastry out onto a sheet of greaseproof paper. Prick all over with a fork, leaving a border of about 2-2.5cm (1 inch).
Spoon the pesto on top and spread to the edges.
Lay the tomatoes on top of the pastry in four rows, leaving the border clear.
Fold in the corners of the pastry, then fold the sides in.
Drizzle the tomatoes with olive oil.
Brush the pastry edges with soya milk, then scatter with poppy seeds and oregano.
Season the whole tart with salt and pepper.
Scatter the untoasted pine nuts over the tomatoes.
Slide the tart and paper onto an oven tray.
Bake for 25 minutes until golden brown.
Transfer to a clean board and cut into eighths and serve.
It's wonderful served with peppery rocket and a drizzle of balsamic glaze.