If you are looking for a delicious way to use tomatoes, especially when they are in season, you need to give this super simple vegan cherry tomato tart a try!
Tofu filling - for the tofu filling, you will need firm tofu, lemon juice, nutritional yeast, a garlic clove, salt, and black pepper. Don't forget to squeeze the tofu to remove any excess water!
Cherry tomatoes - choose the tastiest tomatoes. This is better when they are in season because it really makes a difference in the flavor!
Dried oregano - the dried oregano will cook perfectly with the tart.
Fresh basil - an essential component of this tart! It will bring freshness and another kick of flavor!
The complete list of ingredients is located in the recipe card below.
Step by step instructions
Blend all the tofu filling ingredients. Set aside.
Preheat the oven to 180ºC.
Place the puff pastry on a baking sheet over a baking tray. If it needs to, roll it out. Poke it with a fork.
A side note here, if you are looking at this as an appetizer and want some puff pastry rectangles, slice the puff pastry before baking it! It is so much simpler this way.
When the oven has preheated, transfer the puff pastry to the oven and bake for 15 minutes on a medium rack. Remove from the oven.
Add the tofu filling, dried oregano, salt, black pepper and halved cherry tomatoes. Bake for 20 minutes or until golden brown. Remove from the oven and finish it with some chopped fresh basil, lemon zest, black pepper, flaky salt and drizzle of olive oil.
Tips and variations
Vegan ricotta - if you prefer to use vegan cheese instead of the tofu filling, you absolutely can! This is delicious with vegan cheese such as vegan ricotta.
Types of tomatoes - here we are using cherry tomatoes and you might be asking why? Well, they don't release as much water content as the other juicy tomatoes, and this way the puff pastry doesn't become soggy! However, you can try this out with other types of tomatoes.
Pastry - if you are not a fan of puff pastry, you could try this with a homemade pastry or even shop-bought pastry. Just remember to blind bake it first as we do in this vegan tofu quiche.
This fresh tomato tart is perfect for the summer or even spring and you can eat it as an appetizer or a main dish!
If you are having this for the main meal, try it out with some avocado and mango salad or even just some fresh vegetables like cucumber or even grated carrots!
How to store it
When it cools down, chop it and transfer to an airtight container. It should hold in the fridge for up to 3 to 4 days.
I wouldn't recommend freezing it because all the ingredients are so fresh and the puff pastry would become quite soggy.
How to reheat it
So, to reheat it, you could bake it in the oven until warm or you could simply reheat it in the microwave.
It will probably be a bit soggy after cooling down.
Frequently asked questions
I would make it at the time you are going to eat it because it is so simple and that crispiness of the puff pastry right out of the oven is so delicious!
Most supermarkets have vegan puff pastry. Just read the ingredients well and usually instead of butter it should have some sort of vegetable oil.
This is completely up to you! I like it both hot and cold but if you like it hot, just make it close to the time you are eating it. If you like it cold, you could make it slightly more in advance.
Yes! Especially if the filling can make the dough become soggy, you will want it to be a bit cooked already so that it will still be crispy even after adding the filling.
Watch how to make it
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Other summer recipes
Sumper simple cherry tomato tart
- Baking tray
- 250 gram firm tofu
- 10 gram lemon juice
- 15 gram nutritional yeast
- 1 garlic clove
- pinch of salt
- pinch of black pepper
- 200 gram cherry tomatoes halved
- 2 teaspoons dried oregano
- fresh basil finely chopped
- olive oil
- Start by blending the tofu filling ingredients.
- Preheat the oven to 180ºC.
- When the oven has preheated, transfer the puff pastry after poking it with a fork. Bake for 15 minutes. Remove from the oven and top it with the tofu filling, dried oregano, pinch of salt, pinch of black pepper and cherry tomatoes halved with the open side turned up. Bake for 20 minutes or until golden brown.
- Remove from the oven and finish it with some lemon zest, black pepper, flaky salt and drizzle of olive oil.
- If you bring this to a picnic, you could also bring some vegan mushroom pate or even some crispy sesame crackers.
- As the main meal, have this with some avocado and mango salad or even just some fresh vegetables like cucumber or even grated carrots!