Vegan tomato tart

This vegan tart shows what you can do with a simple bit of rough puff pastry and a few mixed tomatoes. It takes less than an hour to get this impress vegan tomato tart on the table.

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 6 people

Preparation

1. Unroll the pastry onto a work surface on its paper. Lay a 20cm-wide ovenproof frying pan over the pastry so the bottom of the pan is facing up. Use a sharp knife to cut around the pan (turn the pan so you can avoid the handle). Put the pastry circle on a lined board or baking sheet, spoon over the pesto and smooth over with the back of a spoon, leaving a 1cm border; chill.

2. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil, vinegar and sugar in the pan, season and bring to a bubble over a medium heat. Cook, stirring, for 1 min until the sugar has melted and the vinegar turns syrupy. Remove the pan from the heat.

3. Add the tomatoes in a single layer to snugly cover the base of the pan. Leave to cool slightly.

4. Take the pastry out of the fridge and flip, using the paper to help you, so it is pesto-side down on top of the tomatoes. Use a cutlery knife to tuck the edges of the pastry down into the pan, around the tomatoes. Make a few steam holes in the middle of the pastry. Bake for 35-40 mins until golden and puffed. Rest for 5 mins in the pan.

5. Run a knife around the edge of the pastry to loosen, then place a plate upside down over the top of the pan. Using tea towels to help you, and being careful of any leaking juices, quickly flip the pan and plate so the tart falls onto the plate. Scatter with the pine nuts and basil, then drizzle with oil to serve.

Ingredients

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Ingredients

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Preparation

1. Unroll the pastry onto a work surface on its paper. Lay a 20cm-wide ovenproof frying pan over the pastry so the bottom of the pan is facing up. Use a sharp knife to cut around the pan (turn the pan so you can avoid the handle). Put the pastry circle on a lined board or baking sheet, spoon over the pesto and smooth over with the back of a spoon, leaving a 1cm border; chill.

2. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil, vinegar and sugar in the pan, season and bring to a bubble over a medium heat. Cook, stirring, for 1 min until the sugar has melted and the vinegar turns syrupy. Remove the pan from the heat.

3. Add the tomatoes in a single layer to snugly cover the base of the pan. Leave to cool slightly.

4. Take the pastry out of the fridge and flip, using the paper to help you, so it is pesto-side down on top of the tomatoes. Use a cutlery knife to tuck the edges of the pastry down into the pan, around the tomatoes. Make a few steam holes in the middle of the pastry. Bake for 35-40 mins until golden and puffed. Rest for 5 mins in the pan.

5. Run a knife around the edge of the pastry to loosen, then place a plate upside down over the top of the pan. Using tea towels to help you, and being careful of any leaking juices, quickly flip the pan and plate so the tart falls onto the plate. Scatter with the pine nuts and basil, then drizzle with oil to serve.