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summer tomato tart

Late Summer Tomato Vegan Tart Recipe

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There are a lot of things that define summer for me – mountain biking, sunny days on the lake, hitting up my favorite wineries, and spending extra time with my kids. These occasions are always made more memorable with seasonal snacks I can’t get any other time of year. I mean, it’s possible, but summer fruits and veggies don’t taste the same in fall, winter, and spring. Specifically, I’m talking about tomatoes. 

summer tomato tart

Late August and early September is prime time for using up that beautiful bounty from your garden. What better way to put a surplus of tomatoes to use than to wrap them up in a flaky pastry? Get ready: I’m going to show you how to make this mouthwatering Late Summer Tomato Vegan Tart Recipe. 

summer tomato tart

This Late Summer Tomato Vegan Tart looks impressive, but it’s very simple to make. First, you’ll want to blot as much moisture from the tomatoes as possible – nobody wants a soggy crust. Place the tomato slices in a colander, sprinkle with salt, and let them sit for a few minutes while you roll out and prepare the puff pastry.

summer tomato tart
summer tomato tart

I spread an entire container of our Garlic & Herb Cheeze Spread on a vegan puff pastry sheet. This will be the creamy, flavorful base of our Late Summer Tomato Tart. Make sure you leave a one-inch border all the way around. Blot the tomatoes dry, then place them all over the puff pastry. Overlapping is fine!

summer tomato tart

Fold the bare sides of the puff pastry up and over the edges of the tomato slices, brush everything with olive oil, and sprinkle with black pepper and thyme. If you want to add more salt (mine didn’t need it) make sure you wait until after the tart is finished baking.

summer tomato tart

Top your Late Summer Tomato Tart with fresh herbs and a sprinkle of vegan parmesan if you’d like. Trust me, this savory tart tastes even better than it looks. I hope you enjoy it!

Peace.Love.Plants.

Tiffany
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View More Vegan Recipes

tan Cashew Pattern design

Late Summer Tomato Vegan Tart Recipe

summer tomato tart

More Delicious Dishes to Consider:
Vegan White Pizza Recipe with Mushrooms, Artichokes and Herbs
Skillet Flatbread Recipe with Arugula, Peas, and Crispy Shallots
Mushroom and Caramelized Onion Vegan Pizza Recipe
Vegan BBQ Cauliflower Wings with Ranch Recipe
Vegan Margherita Pizza Recipe


Serves 6

Ingredients

  • 1 vegan puff pastry sheet
  • ¾ pound heirloom tomatoes
  • ½ teaspoon salt
  • 1 package Plant Perks Garlic & Herb Cheeze Spread
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • Several twists of black pepper
  • ½ teaspoon dried thyme
  • 1 tablespoon vegan parmesan
  • Fresh basil, chopped, for serving

Instructions

  1. Remove the vegan puff pastry sheet from the freezer to thaw at room temperature. Preheat your oven to 400F degrees.
  2. Slice the tomatoes into ¼-inch thick rounds. If you have a particularly huge heirloom tomato, you can slice the rounds in half. Line a colander with paper towels and arrange the tomato slices in it. Sprinkle the tomato slices with salt and set aside for 10 minutes.
  3. Carefully unfold the puff pastry sheet and place it on a floured work surface. Gently roll out the puff pastry – you want it as big as possible without it tearing.
  4. Transfer the puff pastry to a baking sheet and spread the Garlic & Herb Cheeze Spread in an even layer, leaving a one-inch border all the way around.
  5. Blot the tomatoes dry and arrange them on the puff pastry sheet; overlapping is okay. Sprinkle the chopped garlic over the tomatoes.
  6. Fold the edges of the puff pastry sheet up and over, hugging the tomatoes all the way around. Brush the tops of the tomato slices and the puff pastry with olive oil.
  7. Sprinkle black pepper and dried thyme over top of the tart and pop it in the oven for 15 to 18 minutes. When done, the tomatoes will be slightly caramelized and the puff pastry should be light golden and crisp.
  8. Allow the Late Summer Tomato Tart to cool slightly. Top with vegan parmesan and fresh basil. Slice, serve, and enjoy!

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