Heirloom Tomato Tart

I know trendy puff pastry recipes are all the rage on social media right now, but I wanted to share a classic recipe that you will be able to make again and again. This Heirloom Tomato Tart sounds & looks fancier than it is – but I promise you, it is super easy to make. Puff pastry is layered with vegan cream cheese & feta spread, then topped with vegan pesto & slices of heirloom tomatoes. The crust is brushed with vegan egg wash and topped with everything but the bagel seasoning. It is baked until crispy and served with plenty of fresh basil. This recipe is going to be a show stopper at your next brunch!

Step One: Prep the Puff Pastry

I think that sometimes people think puff pastry is a) not vegan and b) difficult to work with. I’m here to tell you that neither of those things is true (technically).

You may need to read some labels before purchasing puff pastry. Some are not vegan-friendly, but I have never been to a store where I haven’t found at least one brand that is.

And the toughest part about puff pastry is simply remembering to take it out to thaw at least 40 minutes before you want to start working. So just set a reminder in your head the day you plan to make this.

Once the puff pastry dough is thawed, place it on a lightly floured surface and gently roll it out so that it is slightly larger than its original size – no need to overthink it, just a little rolling. Transfer it to a parchment-lined baking sheet and use a knife to create a 1-inch border around the dough – being sure not to cut all the way through. Use a fork to score the inside rectangle of the dough. This will keep that portion from rising.

Step Two: Prep the “Cheese” Spread

We all know I love vegan cream cheese – I’ve used it in LOADS of recipes. But you may have noticed recently that I also have an obsession with vegan feta as well. And that’s because Trader Joe’s released a vegan version that is out of this world!

And while this cheese spread calls for both vegan cream cheese AND vegan feta, have no fear if you can’t get your hands on either. You can always sub my Vegan Ricotta Recipe!

The other ingredients you will need are fresh basil, garlic, onion powder, salt & pepper. Add everything to a bowl and mix until well combined.

Step Three: Assemble & Bake

Add the cheese mixture to the center portion of the dough and spread to the edges – being sure not to go beyond that crust we already created. Add dollops of homemade or store-bought pesto on top of the cheese.

And now, the tomatoes…I used thick-cut slices of heirloom tomatoes for this tart, but you could really use any tomatoes you have on hand. Just layer them in the center of the tart.

Lastly, the crust. Typically puff pastry is brushed with egg wash to get that nice browned color. I used Just egg (aka vegan eggs) to get the same affect. But you could also use vegan butter or aquafaba. Sprinkle on some everything but the bagel seasoning and pop the whole thing in the oven.

Step Four: Eat

The tart will need to cook for 18-20 minutes – or until the edges & bottom are crispy. Take it out of the oven and let it cool for a few minutes.

Right before serving, drizzle the tomatoes with olive oil, add another sprinkle of everything but the bagel seasoning and top it with lots of fresh basil. Slice into squares and dig in.