Vegan puff pastry tart with Mediterranean vegetables

Tips for maximum flavour

When making a puff pastry tart there are a few things I like to add to make it taste incredible.

• The first is to add sun dried tomatoes. Yes, they can be pricey. But a little goes a long way and you only need to chop up a few to add a real flavour boost to your puff pastry tart.
• Secondly I like to add pine nuts. They’re one of my favourite vegan ingredients - they add a really delicious taste to many dishes.
• I also like to add a little dairy free cheese. Vegan cheeses can vary in flavour and how well they melt, so try a few until you find one you like. Alternatively you can make this puff pastry tart without adding any cheese - it is still delicious.

Difficulty

This is a really easy recipe to make. By using a ready rolled puff pastry sheet you simply have to take it out of the packet and add the toppings.

I’ve included a recipe to make your own tomato sauce for the topping. However, if you are short of time or energy you could use ready made passata or tomato sauce instead.

But hang on, isn’t puff pastry made with butter? How come this is vegan?

Although traditionally puff pastry is made with butter, almost all ready made puff pastry is suitable for vegans.

Avoid the “all butter” options and check the ingredients list to be sure.

1. First make your tomato sauce - see recipe card for full recipe.
2. Unroll your sheet of puff pastry, place on a baking tray on the baking paper that it was rolled in. Prick the pastry a few times with a fork.

3. Using a sharp knife score a 1cm border all the way around the pastry sheet. Spread the tomato sauce over your puff pastry sheet inside this line. Any remaining sauce can be used for another dish or frozen for another occasion.

4. Add your thinly sliced courgette, red onion and peppers and chopped sun-dried tomatoes.

5. Sprinkle over a handful of pine nuts and some grated vegan cheese if using.

6. Brush the edges with some plant based milk and bake in the oven for 25-30 minutes until the pastry has turned golden brown and the cheese is bubbling.

How to make vegan puff pastry pizza tart

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Puff pastry pizza tart

Vegetable puff pastry tart is a classic lunch that you’ll want to make time and time again. Serve with a simple side salad.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

To make your own tomato sauce (optional) 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Lunch

Cuisine British

Servings 2 people

Calories 1055 kcal

Ingredients

  

1x2x3x

For the tomato sauce*

• 1 tablespoon olive oil
• 1 small red onion finely chopped
• 2 cloves garlic crushed or finely chopped
• 400 g tinned chopped tomatoes
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• pinch sea salt to taste

For the vegetable puff pastry tart

• 320 g ready rolled sheet of puff pastry*
• ½ courgette (zucchini) thinly sliced or peeled into strips
• ½ red onion thinly sliced
• ½ red or yellow pepper thinly sliced
• 4 sun dried tomatoes chopped, optional
• Small handful pine nuts optional
• Small handful vegan cheese optional
• Sea salt and pepper to taste
• 2 tablespoons plant-based milk for spreading

Instructions

 

To make the tomato sauce

• Heat 1 tablespoon olive oil in a medium saucepan. Add the finely chopped red onion and fry gently for 10-15 minutes until soft.
• Add 2 cloves crushed garlic, stir and fry for a further minute.
• Add the tin of chopped tomatoes, 1 tablespoon balsamic vinegar and 1 teaspoon dried oregano and a pinch of salt.
• Stir, bring to the boil, then reduce the heat to a simmer, cover and cook for up to an hour* over a low heat, stirring occasionally.
• Taste and add more salt if needed. If you prefer you can blend the sauce at this stage.
• Allow to cool a little.

To make the puff pastry tart

• Preheat the oven to 180°C (fan)/200°C/gas mark 6.
• Unroll your sheet of puff pastry and place on a baking tray, keeping it on the baking paper that it was rolled in.
• Using a sharp knife score a 1cm border all the way around the pastry sheet.
• Spread the tomato sauce over your puff pastry sheet inside this line. Any remaining sauce can be used for another dish or frozen for another occasion.
• Add your thinly sliced courgette, red onion and peppers and chopped sun-dried tomatoes, if using.
• Sprinkle over a handful of pine nuts and some grated vegan cheese if using.
• Add some salt and black pepper to taste.
• Brush the 1cm border with some dairy free milk.
• Transfer to your pre-heated oven and bake for 25-30 minutes, or until the pastry is golden brown and the cheese is bubbling.
• Cut into slices and serve immediately with a salad.

Notes

1. Feel free to use passata or ready made tomato sauce if you prefer.
2. Most ready made puff pastry is suitable for vegans but check the ingredients if you’re not sure.
3. It’s not essential to cook the sauce for an hour but you’ll get a better flavour if you do.
4. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 1055kcalCarbohydrates: 97gProtein: 16gFat: 69gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 40gSodium: 725mgPotassium: 955mgFiber: 8gSugar: 15gVitamin A: 1319IUVitamin C: 74mgCalcium: 153mgIron: 7mg

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