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tomatoes-in-pastry
2min read
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Vegan Tomato Tart

by Valentina Concordia

2min read

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.

Prep Time

10 mins

Cook Time

45 mins

Serves

5-6

Ingredients

500g cherry tomatoes, halved
1 red onion (around 150g), thinly sliced
3 tbsp (45ml) olive oil
1 tsp salt
1 sheet puff pastry, thawed

Method

STEP 1

Preheat the oven to 180˚C fan/200˚C conventional.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.

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Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, 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.

Read more from Valentina


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