Tomato heart tart
A quick and easy puff pastry tart topped with spiced red pesto, cherry tomatoes, vegan cheese, olives and herbs.
Ingredients
Spiced red pesto
- 250 grams sun-dried tomatoes in oil
- 4 tbsp pine nuts
- 5 tbsp fresh parsley or thyme
- 2 garlic cloves
- 100 ml olive oil
- 1/2 tsp chilli powder
- 1 tsp dried chilli flakes
- 1 tsp smoked paprika
- 1/2 tsp sea salt
Tart
- 320 grams puff pastry block or pre rolled
- 1 tbsp olive oil
Topping
- 100 grams vegan cheese block of choice
- 8 cherry tomatoes, halved
- 50 grams stoned black olives, halved
- 8-10 fresh sprigs of thyme
- 1/4 tsp salt
Instructions
- Preheat oven to 200•c and line a pizza tray or large baking sheet with baking paper. Remove the puff pastry from the fridge and allow to come to room temperature.
- Prepare pesto by adding all the ingredients in to a food processor or blender and blending for 2-3 minutes.
- Roll out the puff pastry and cut out a large heart using a butter knife. Brush olive oil over the heart and place it on the prepared pizza tray or baking sheet.
- Spread a few tbsp of red pesto over the pastry, leaving a 2.5cm gap around the edge. Sprinkle over vegan cheese, cherry tomatoes, olives, thyme and salt and bake for about 15-20 minutes, until puffed up and starting to turn golden at the edges. Remove from the oven and serve immediately.
Notes
- This recipe makes enough for a small 300g jar of pesto. Store any you don't use in a clean jar for up to a week in the fridge or freeze into ice cube trays for up to a month. Perfect for adding to pasta, stews, soups and risottos.
- Most ready made puff pastry is vegan, but do check the ingredients list to be sure.
- Don't like spice? Simply leave the chilli flakes and powder out and add 1/2 tsp more smoked paprika.
- Don't like olives? Leave them out altogether or add spinach, rocket, artichokes or peppers!