About the Recipe
This heirloom tomato tart is colorful, crisp, and full of fresh summer flavor. Homemade vegan pesto forms a savory base beneath juicy tomatoes and golden puff pastry.
Ingredients
For the Tart
1 sheet vegan puff pastry, thawed
3–4 heirloom tomatoes, sliced ¼-inch thick
Salt and black pepper, to taste
1 tbsp olive oil
Vegan Parmesan, for garnish, optional
Fresh basil leaves, for garnish
Flaky sea salt, for finishing
Vegan Pesto
2 packed cups fresh basil
⅓ cup toasted pine nuts or walnuts
4 garlic cloves
¼ cup nutritional yeast
Juice of ½ lemon
½ tsp salt, to taste
¼ tsp black pepper
⅓–½ cup extra virgin olive oil
Preparation
Step 1
Arrange the tomato slices on a paper towel-lined tray. Sprinkle lightly with salt and let sit for 20–30 minutes to draw out excess moisture. Pat dry thoroughly.
Step 2
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 3
Make the pesto: Add the basil, pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper to a food processor. Pulse until finely chopped. With the machine running, slowly drizzle in the olive oil until smooth with a little texture.
Step 4
Place the puff pastry on the prepared baking sheet. Prick the center of the pastry several times with a fork, leaving the desired border.
Step 5
Spread an even layer of pesto over the center of the pastry, keeping within the border. Arrange the tomato slices on top, slightly overlapping.
Step 6
Drizzle lightly with olive oil and season with black pepper.
Step 7
Bake for 30–35 minutes, or until the pastry is deeply golden and crisp and the tomatoes are lightly roasted.
Step 8
Let the tart cool for 5–10 minutes before serving.
Step 9
Garnish with fresh basil, vegan Parmesan if desired, and flaky sea salt.
