Vegan Tomato Tart
This sweet and jammy roasted tomato tart calls for 5 ingredients is the easy and hands-off summer dinner of our dreams. It comes together with store-bought puff pastry, but will happily accommodate your favourite puff recipe if you're in a baking mood.
500g cherry tomatoes, halved
1 red onion (around 150g), thinly sliced
3 tbsp (45ml) olive oil
1 tsp salt
1 sheet puff pastry, thawed
Preheat the oven to 180˚C fan/200˚C conventional.
Place the cherry tomatoes and red onion in a baking dish. Drizzle the tomatoes and onion with 2 tbsp olive oil and 1 tsp salt and toss to combine. Roast them for 25-30 minutes, until bubbling.
Line a large roasting tray with parchment paper. Roll the puff pastry onto the prepared roasting tray. Use a knife to trace a line 3cm from the edge around each side of your pastry - forming a small rectangle within the larger rectangle.
Place the roasted tomatoes and onions within the edges of the smaller rectangle in the pastry. Fold the reserved 3cm edge over the roasted tomatoes.
Drizzle the filling and the edges of the pastry with 1 tbsp olive oil. Roast the tart for 30-35 minutes, until golden brown and bubbling.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.