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vegan puff pastry tart on baking tray
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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.
Course Lunch
Cuisine British
Keyword vegan puff pastry tart
Prep Time 10 minutes
Cook Time 25 minutes
To make your own tomato sauce (optional) 1 hour
Total Time 1 hour 35 minutes
Servings 2 people
Calories 1055kcal

Ingredients

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: 1055kcal | Carbohydrates: 97g | Protein: 16g | Fat: 69g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 40g | Sodium: 725mg | Potassium: 955mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1319IU | Vitamin C: 74mg | Calcium: 153mg | Iron: 7mg