Puff Pastry Tomato Tart with Basil Pesto & Feta
This easy Puff Pastry Tomato Tart with Basil Pesto and plant-based Feta is the perfect vegan-friendly appetizer, ideal for lunch, a starter, or a light dinner.
Servings 12 serves
Calories 273kcal
Equipment
- Food processor
Ingredients
- 5 cups cherry tomatoes approx. 750 g
- 3 tbsp olive oil approx. 45 mL
- 1 tbsp fresh thyme leaves stripped from ~5 sprigs (≈3 g)
- 2 cloves garlic minced
- ½ tsp salt
- 3 sheets puff pastry thawed
Pesto
- 2 cups fresh basil leaves loosely packed (≈60 g)
- 2 cloves garlic peeled, for pesto
- ⅓ cup extra virgin olive oil approx. 79 mL
- ⅓ cup raw cashews approx. 44 g
- ½ tsp salt for pesto
- ½ lemon juiced; yields ≈1 tbsp (15 mL)
To serve
- balsamic glaze to serve
- ¾ cup plant-based feta approx. 85 g
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
- In a food processor, pulse basil, garlic, olive oil, cashews, salt, and lemon juice until partially smooth (some cashew bits should remain).
- In a large bowl, combine cherry tomatoes, 3 tbsp olive oil, thyme leaves, minced garlic, and ½ tsp salt.
- Cut each puff-pastry sheet into 4 squares (12 total). Place on the prepared sheet.
- Divide pesto among squares (about 1 tbsp each), spreading to within ½″ of edges. Mound tomatoes in the center of each.
- Fold pastry borders up and over, pinching corners to seal.
- Bake 25 minutes at 425°F, rotating pan halfway, until pastry is golden and crisp.
- Top hot tarts with crumbled feta and drizzle with balsamic glaze. Serve warm or at room temperature.
Video
Nutrition
Calories: 273kcal | Carbohydrates: 15g | Protein: 5g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 367mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 583IU | Vitamin C: 19mg | Calcium: 69mg | Iron: 2mg