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.
Vegan Tomato Tart
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