Delicious, seasonal, tomato tart

 

Seasonal British Tomatoes

Whenever I can, I love to walk past our town’s independent grocery store – to see what new produce they have on display out front. At the start of spring they began setting out boxes of tomatoes each week. The tomatoes are beautiful, different shapes and sizes, very bright and colourful compared to the often grey skies at this time of year in Scotland, perfect for a Vegan Tomato Tart.

As it’s British Tomato Week, I thought I’d share this super easy, but delicious tart I make, great for lunch or easy to pack for a picnic as it’s as tasty cold as it is when it is still warm from the oven. While I don’t use a lot of shop bought pastry, at times it can be a quick and easy way to present delicious food in a way that’s attractive to those less accustomed to eating vegetables.

Serves 6-8

 

 

Vegan Tomato Tart

Ingredients:

350-400g Tomatoes, I choose a variety of shapes and colours

320g pre-rolled pack puff pastry (Check ingredients, some may be made with butter not margarine)

1/2 – 1 Cup Cashew & Tofu Cream Cheese or plant-based cream cheese

Add pitted kalamata or black olives, or capers – according to you personal taste

 

Method:

Heat the oven to 200°C
Cut the  tomatoes into slices, about 5mm thick, little ones like baby plums can be halved
Unroll the pastry, place on a baking tray lined with baking paper or a reusable baking mat
Using a sharp knife score a rectangle, not all the way through, about a finger width from the edge
Spread the cashew & tofu cream cheese within the border of the pastry and arrange the tomatoes in a single layer, little overlap is fine
Add pitted kalamata or black olives, or capers
Season with flakey sea salt and ground black, scatter with fresh thyme.
Bake for 20-25 mins until the pastry is crisp, golden and risen
For a little more zing, drizzle with pesto or a scattering of chopped fresh herbs before serving.
A closeup of the Vegan Tomato Tart

 

CategoriesRecipes Scotland

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