Tomato Tart

I had every intention of diving head first into fall with all posts relating to this wonderful season.  Let’s face it though, by the end, I am alright parting with spices, pumpkins, squashes, and happy to greet a change of season.  It’s also still total summer weather which makes it no problem what-so-ever to keep mixing in summer produce.  I’m coming up on the end of my heirloom tomatoes, and since I would never want to waste something so yummy, I threw a few on a tart.  Boom, a yummy, cheesy (vegan), tomato tart was born 😉

Tomato and Cheese Tart – Vegan

You will need:

  • 1 frozen puff pastry sheet (thawed according to directions)
  • About 2 medium heirloom tomatoes, sliced and sprinkled with salt
  • 2 garlic cloves, minced
  • 1-2 tablespoons olive oil
  • 1/2 cup vegan mozzarella – Daiya
  • Nutritional yeast for sprinkling
  • Pepper
  • Handful of fresh basil
  1. Pre-heat oven to 400
  2. Mix oil and garlic.  Brush puff pastry with enough oil to cover.
  3. Sprinkle mozzarella  “cheese”, top with tomatoes, leaving a small crust around the sides.
  4. Sprinkle nutritional yeast, basil, and a little pepper over tomatoes.
  5. Bake for about 30 minutes, remove, cool slightly.
  6. Serve & enjoy!

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