Easy Vegan Tomato Tarts with Pesto
These vegan tomato tarts with pesto are the perfect appetiser to share with others. They’re sure to impress with flavour and looks!
Made with flakey puff pastry, a luscious green pesto, blistered colourful cherry tomatoes, topped with toasted pine nuts, creamy vegan feta, and basil leaves. If your mouth isn’t watering right now, we can’t be friends…
Is puff pastry vegan?
You may be surprised to learn that most store-bought puff pastry is vegan-friendly. I would, however, always double-check the packet to ensure that you haven’t picked up a butter-based puff pastry. That’s typically the only caveat.
Store-bought puff pastry is such an underrated product. It’s my go-to for making delicious baked goods in a hurry. I’ve used it for both sweet and savoury creations. It’s a great product for when you have a few people over or want to take something that looks fancy to a party.
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Tips for making these cherry tomato tarts
- It’s best to use cherry tomatoes that are in season. You don’t have to use a variety of colours like I did, however, it does look nice.
- If you don’t have access to cherry tomatoes, use sliced larger tomatoes. You won’t need to bake them beforehand, simply slice them and layer them slightly overlapping to cover as much of the pesto as possible. Keep in mind that they will shrink a little when baking.
- Brushing the edges with milk helps to give the pastry a nice golden colour. It’s optional but a nice touch if you have the time.
- If you’d prefer a creamier base, you can use the herbed cashew cream I have in my asparagus tart recipe. Just double the recipe to get the right amount for 8 tartlets.
- Defrost/thaw the pastry as per packet instructions, and leave enough time to do so. Thaw it out just enough so that it’s still cold but workable. You want it to be cold when it goes into the oven to puff up nicely.
- If you like spicy food, you can sprinkle some chilli flakes onto the tarts before placing them in the oven.
What can you serve with these vegan tomato tarts?
These puff pastry tarts will go with a few things. You can enjoy them on their own or with a few of my suggestions below:
- Simple rocket/arugula salad (you can even add it on top of each tart and then drizzle it with some caramelised balsamic vinegar)
- Herb Potato Salad (No-Mayo)
- Chargrilled Red Peppers in Garlic Parsley Oil
- Panzanella Salad
- Caprese Salad
- Quick & Simple Lentil Salad
- Stuffed Mushrooms
- Bruschetta Toppings Done Four Ways
- Olivier Salad
- Pomegranate, Crunchy Walnut & Kale Salad
Short on time? Here are a few shortcuts
If you’d like to use a couple of shortcuts, you can buy a good quality vegan pesto and use that in the place of the recipe below. Just keep in mind it’ll change the flavour of the tart.
Also, to save time, as I mentioned above, you can also use sliced tomatoes that don’t need to be pre-baked. Just slice a regular tomato into disks and layer them on top. You want them slightly overlapping as the tomatoes will shrink as they bake. That way, you know you’ll get some with every bite.
The toppings listed in the recipe are completely optional. The tarts will still be delicious without all the extras. They just take it to another level.
These puff pastry parcels are packed with flavour and easy to make. I’m sure they’ll be a hit with everyone. They look fancy, without too much fuss!
Other recipes you’ll love:
- Vegan Asparagus Tart with Herbed Cashew Cream
- How To Make Vegan Falafel
- Broad Bean Pasta (Pasta e Fave)
- Spiced Roasted Pumpkin with Farro and Hummus
- Romesco Dip (Gluten-Free)
- Roasted Pumpkin, Hazelnut, and Fig Radicchio Cups
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.Print
Easy Vegan Tomato Tarts with Pesto
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 tartlets
Flakey puff pastry topped with a rich pesto, sweet blistered cherry tomatoes, toasted pine nuts, and creamy feta. These vegan tomato tarts make for the perfect appetiser or snack at any gathering!
- 2 sheets puff pastry (26x26cm / 10.2x10.2 inches or similar, each)
- 2 teaspoons plant milk (I used soy, unsweetened)
- 800g / 1.76 pounds cherry tomatoes (various colours)
- 1.5 tablespoons balsamic vinegar
- 3 tablespoons oil
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly cracked
- 1.5 cups / 50g (tightly packed) fresh basil, washed and drained well
- ¼ cup / 35g raw cashews (or pine nuts)
- 3 cloves garlic
- 3 tablespoons nutritional yeast
- 3 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed is best)
- ½ teaspoon salt
- 1 tablespoon water
- Vegan feta cheese, crumbled
- 2 tablespoons toasted pine nuts
- Basil leaves
- Preheat the oven to 220 degrees Celcius (425 degrees Fahrenheit).
- To another baking dish, add the washed tomatoes, vinegar, oil, salt, and pepper. Toss well to coat them evenly and put them in the oven to roast for 20 minutes. When finished, remove from the oven and set aside.
- Line two baking sheets with parchment paper, place your puff pastry sheets to thaw out as per packet instructions, then set aside.*
- To a small food processor, add all the pesto ingredients and blitz until it’s reached a relatively smooth consistency. I like mine to be a little chunky. You can make it super smooth and creamy if you prefer.
- Once the pastry has thawed enough to handle, cut each sheet of pastry into four equal parts, then score another smaller square (or rectangle) inside (about 2cm / .8inch from the edge).
- Using your finger, dab the milk on the outside edge of the pastry. This will give the pastry a nice golden colour when baked.
- Coat the middle square with equal amounts of pesto (about 2 tablespoons) and top it with the baked tomatoes using tongs. Leave any excess tomato juices in the baking tray. Pack them pretty tight over the pesto, as they will shrink a little more in the oven.
- Place both the baking trays in the oven and bake for 18-25 minutes until golden brown. If your oven is not large enough to have them side by side, remember to swap the trays halfway through baking to ensure they bake evenly and all the way through.
- Let them cool for about 10-15 minutes, then top with the crumbled feta, pine nuts, and basil leaves.
Puff pastry: When you thaw out the pastry will vary depending on the brand you use. Check this before you start to know when it should be removed from your freezer.
- Diet: Vegan