Puff Pastry Tomato Tart with Basil Pesto & Feta
Looking for a delicious and easy vegan appetiser, lunch or light dinner? Look no further than this Puff Pastry Tomato Tart with Basil Pesto and plant-based Feta. This tasty tart is sure to impress with its bold flavours and flaky pastry crust. If you’re hosting a summertime get-together, or any time you want to serve up something special these tarts are the perfect recipe for you. The cherry tomatoes add a pop of color and sweetness, while the basil pesto and plant-based feta give it a savory kick. And with just a few simple ingredients and minimal prep time, it’s a cinch to make.
Why You’ll Love This Recipe for Puff Pastry Tomato Tart
- Quick and easy to make: this recipe is simple to follow and comes together in just 35 minutes. With minimal prep time and simple ingredients, it’s a cinch to make.
- Vegan friendly: I am vegan, so I use plant-based cheese and pastry, but it can easily be made vegetarian by using regular feta cheese instead of plant-based feta.
- Colourful and perfect for summer entertaining: the bright cherry tomatoes and green pesto make this tart a visually appealing dish that’s perfect for summertime get-togethers.
- Versatile: these tarts can be served as an appetiser, lunch, or light dinner. Just add some extra salads on the side to make it a full meal.
- Delicious and satisfying: the flaky pastry crust, flavourful pesto, and juicy cherry tomatoes make for a fresh, tasty and satisfying dish that’s sure to please a crowd.
This forms the base of the tart and adds a flaky, buttery texture. Be sure to check that the puff pastry you use is vegan friendly.
Tomatoes are a sweet, juicy and nutritious addition to this tart. I call them flavour bombs because to me, they’re like 10 regular tomatoes in one juicy bite and they pop in your mouth! They’re packed with antioxidants and are a good source of vitamin C, potassium, and vitamin K. They’re also low in calories and have a naturally sweet flavour that pairs well with the basil pesto. Cherry tomatoes are also visually very appealing, their vibrant red colour adds a special finishing touch to the dish.
Pesto is a key ingredient in this Puff Pastry Tomato Tart, and adds a flavourful kick to the dish. This recipe uses a vegan version of basil pesto, which is made with plant-based ingredients like fresh basil, garlic, olive oil, cashews, salt, and lemon juice. Vegan pesto has a slightly different flavour compared to traditional pesto, which is made with Parmesan cheese. The cashews in the vegan version add a creamy, nutty flavour, while the lemon juice adds a bright, acidic note. Overall, the flavour of vegan pesto is fresh and herby, with a slight nutty twist. It’s a delicious and lactose-free alternative to traditional basil pesto.
This adds a creamy, salty finish to the tart. You can find plant-based feta at many grocery stores or at specialty vegan or health food stores. Some brands like Follow Your Heart, Bio Cheese, and Yay Feta tend to have a better taste and texture, but you may need to try a few different brands to find one that you like. If you’re vegetarian and not vegan, you can also use regular feta cheese in this recipe.
This sweet and thick reduction of balsamic vinegar is perfect for drizzling over savory dishes like this Puff Pastry Tomato Tart. Its sweetness helps to balance out the flavours in the dish and adds an extra layer of depth. You can find balsamic glaze at many grocery stores or online.
How to make a Puff Pastry Tomato Tart
Preheat your oven and line a baking tray. Next, throw all the ingredients for the pesto into a food processor and blend until it’s semi-smooth. In a large bowl, mix the cherry tomatoes, olive oil, thyme leaves, salt, and minced garlic. Now, take your puff pastry sheets and slice them into quarters. Place the pastry squares on the lined tray and top each one with a dollop of the pesto. Spread it out, leaving a little border around the edges. Top with a few cherry tomatoes and fold over the edges of the pastry, pressing down firmly in the corners. Pop the tray in the oven and bake until the tarts are golden and crispy. Once they’re ready, top with some plant-based feta and a drizzle of balsamic glaze. Serve and enjoy!
Substitutions for ingredients in Puff Pastry Tomato Tarts
- Puff pastry: I love the flakiness of puff pastry, so I haven’t experimented with other options, but you could also make these tarts with layered filo pastry sheets or shortcrust pastry. These alternatives will give a different finished texture.
- Cherry tomatoes: I use cherry tomatoes because they are packed with flavour, but you can replace them with other types of tomatoes. If you use large tomatoes, cut them into 1cm slices and layer them with edges overlapping slightly. Keep in mind that different varieties of tomatoes have their own unique flavours and may give a milder taste than cherry tomatoes. They might not be as colorful either.
- Basil pesto: If you’re short on time, try store bought pesto! It won’t have as much punchy zesty flavour but it will still work fine. If you don’t like basil, you could try using a sun-dried tomato or olive tapenade instead, however these will both deliver a totally different flavour profile. If you do try these, make sure to adjust the quantities of the other ingredients to balance the flavours.
- Plant-based feta: You can use regular feta cheese in this recipe if you’re not vegan. If you don’t like cheese, you can omit it entirely, but the tarts will lack some creaminess. Alternatively, you can top the tarts with shredded mozzarella for a milder flavour or any other cheese of your choice.
- Balsamic Glaze: If you don’t have balsamic glaze, you can use serve the tarts with regular balsamic vinegar. However, I would just pop this on the table and let your guests dress the tarts themselves, otherwise (as it is more watery) it will make the tarts go soggy. The flavour will be more acidic, but it will still add a nice depth to the dish. You could also leave the glaze off entirely.
Storage Instructions for Puff Pastry Tomato Tarts
I highly recommend eating these tarts fresh as the contrast of textures and the freshly baked pastry is at its best. However, you can safely eat these as leftovers, but they will be more limp and less crispy. To store your Puff Pastry Tomato Tarts, place them in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, place the tarts on a baking sheet and warm them in a 360°F/180°C oven until they’re heated through, about 10-15 minutes. Alternatively, you can microwave them for 30-60 seconds until they’re warmed to your liking. I do not recommend freezing these tarts as they may become soggy when thawed. In conclusion, this Puff Pastry Tomato Tart with Basil Pesto & Feta is a quick and easy vegan-friendly dish that’s perfect for summertime entertaining. The flaky pastry crust, flavourful pesto, and juicy cherry tomatoes make for a tasty and satisfying meal that’s sure to be a hit with everyone. Whether you serve it as an appetiser, lunch, or light dinner, this tart is sure to please. For other European-inspired easy entertaining recipes, try out my Mushroom Galette or Creamy Avocado Pasta with Sundried Tomatoes. I hope you’ve enjoyed this recipe and that you’ll give it a try at your next gathering. If you do, I’d love to hear what you think! Please leave a review and rating below to let me know how it turned out for you. Your feedback is always appreciated. Happy cooking!
Puff Pastry Tomato Tart with Basil Pesto & Feta
- 750 g cherry tomatoes
- 3 tbsp olive oil
- 5 sprigs worth of thyme leaves
- 2 cloves garlic minced
- 1/2 tsp salt
- 3 sheets puff pastry
- 2 bunches of fresh basil
- 2 cloves garlic peeled
- 1/3 cup extra virgin olive oil
- 1/3 cup raw cashews
- 1/2 tsp salt
- 1/2 lemon juiced
- balsamic glaze
- feta cheese plant-based
- Preheat oven to 220C/425F and line a baking tray with baking paper.
- Add all pesto ingredients to a food processor and blitz until semi-smooth (about 30 seconds – 1 min depending on your appliance) with some small chunks of cashews remaining.
- In a mixing bowl, combine cherry tomatoes, olive oil, salt, thyme leaves, salt and minced garlic. Mix to coat the tomatoes evenly.
- Thaw the sheets of puff pastry and slice into quarters. Place the pastry squares onto the lined baking tray and top each piece with roughly 1 tbsp of pesto. Spread the pesto, leaving a 1.5cm border.
- Top each square with a few tomatoes in the centre, then fold over the edges, pressing down firmly in the corners. Bake for 25 minutes, rotating the tray halfway through so they colour evenly. The tarts should be golden and crispy – if they still look pale, leave them in the oven for a few minutes longer.
- Top with plant based feta and a drizzle of balsamic glaze.