![Mediterranean Tomato Tart [vegan] © The Flexitarian - Annabelle Randles](https://theflexitarian.co.uk/wp-content/uploads/2013/06/Mediterranean-Tomato-Tart-vegan-©-The-Flexitarian-Annabelle-Randles-v8-300x300.jpg)
Mediterranean Tomato Tart Recipe
This summertime vegan Mediterranean Tomato Tart is full of wonderful flavours.
Equipment
tart tin or loose-bottomed quiche tin
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 vegan puff pastry - I use Jus-Rol
- 3-4 large tomatoes
- 2 Tbsp Dijon mustard
- 1-2 Tbsp semolina or breadcrumbs
- 2 tsp dry herbes de Provence or thyme
- Drizzle of olive oil
Instructions
- Preheat the oven at 220ºC/425ºF/Gas 7.
- Roll out the pastry and place in a 23cm loose bottomed tart tin.1 vegan puff pastry - I use Jus-Rol
- Prick the pastry all over with a fork.
- Place a sheet of parchment paper inside the pie and fill with baking beads.
- Blind bake the pastry for 5mins.
- In the meantime slice the tomatoes.3-4 large tomatoes
- Once the pastry has been blind baked, remove baking beads and parchment paper and brush the Dijon mustard on the pastry so it is evenly coated.2 Tbsp Dijon mustard
- Sprinkle 1-2 tbsp semolina (or breadcrumbs) to should absorb liquid from tomatoes.1-2 Tbsp semolina or breadcrumbs
- Place the tomato slices on top.
- Sprinkle with dry herbs.2 tsp dry herbes de Provence or thyme
- Drizzle some olive oil on top.Drizzle of olive oil
- Cook for 20mins at 220ºC/425ºF/Gas 7. Decrease oven temperature to 190ºC/375ºF/Gas 5 for another 10mins.
- The tomato tart is cooked once the pastry is slightly brown and tomato skin curled a little.
Nutrition
Serving: 1servingCalories: 247kcalCarbohydrates: 23gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 173mgPotassium: 184mgFiber: 2gSugar: 2gVitamin A: 529IUVitamin C: 9mgCalcium: 23mgIron: 2mg