Vegan Tomato Tart
- Marisa's Vegan Recipes
- Jul 6, 2020
- 2 min read
This Vegan Tomato Tart is perfect for the summer! It is full of delicious fresh flavours. Tomato and fresh basil is one of my favourite flavour combinations. This with the garlic sprinkled on the tart base, makes a flavourful lunch or dinner.
This tart is perfect for a hot day and is great served with a side salad or boiled potatoes.
For extra flavour, use on the vine tomatoes or even better than that use home grown tomatoes.
This tart serves 6.
The leftovers are great for lunch or for dinner the next day, and will require no reheating, so makes for a great quick and healthy snack.
This tart makes the perfect picnic, light dinner, lunch or even snack. You can't go wrong!
The tart base is really simple and can be made in advance if necessary. When you have made the dough for the tart base, you will need to refrigerate this for 1 hour. You can leave the dough in the fridge for up to 2 days if you don't use it straight away.
This tart would go great with some chips or salad on the side. Check out our homemade chips here.
I hope you love this as much as we do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Katie
Tomato Tart - Serves 6
Ingredients
Tart Base:
1 ½ Cup Plain Flour
1 Cup Butter - I use Flora or Pure but you can use any plant based butter.
2-3 tbsp Ice Water
Topping:
⅛ Cup Oil - I used olive oil.
1 Small Garlic Clove, Diced
4-5 Fresh Basil Leaves, Diced
¼ tsp Dried Oregano
2 Large tomatoes
5-6 Whole Fresh Basil Leaves
Vegan Cheese - We use vio life but we recommend using your favourite vegan cheese for the best results!
Method
Mix together the flour and butter. Use your fingers to form bread crumbs.
Add water 1 tbsp at a time until the mix forms a dry dough.
Flatten the dough into a thick rectangle and cover with cling film.
Refrigerate for 1 hour.
Preheat the oven to 200c.
Roll out the dough on a well floured surface.
Transfer the dough onto a baking tray. Prick the dough several times with a fork.
Bake for 20-30 minutes.
Let the base cool.
For the topping, mix together the oil, garlic, oregano and diced basil.
Spread the mix over the tart base.
Arrange the tomatoes in the tart.
Top with fresh basil leaves and cheese.
Serve
Enjoy.
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
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